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Bacon and Cheddar Cheese Quiche

Rated as 5 out of 5 Stars

"This hearty quiche is the perfect brunch dish to bring to your friends' Sunday morning get-together when you bake it in a Reynolds® Bakeware Pie Pan."
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1 h 25 m servings 295
Original recipe yields 8 servings


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  1. Preheat oven 325 degrees F. Wrap tortillas in Reynolds(R) Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds(R) Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.
  2. Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.
  3. Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan.
  4. Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
  5. Let stand 10 minutes before serving.


  • Make-Ahead:
  • Prepare filling as directed. Cover and chill up to 24 hours. Heat tortillas and line pan as directed. Pour chilled filling into tortilla-lined pie pan and bake as directed.
  • Take your brunch game up a level with this bacon and cheddar cheese quiche! Reynolds Bakeware is ideal for this recipe and the Pie Pan is the perfect size. Cook it up for a great sit down meal or take it on the go to a family get together. Plus there's no dirty pan to worry about bringing home later!
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 295 calories; 20.6 13.6 15.1 174 491 Full nutrition

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Read all reviews 2
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Was very good and easy to make. I substituted pie crust for the tortillas. Family loved it!!!!

This was excellent. I increased the recipe and added sliced mushrooms as I was cooking the onion and bacon pieces. Also used sharp cheddar cheese. I didn't have corn tortillas on hand, but ...