Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
30 mins
cook:
45 mins
additional:
10 mins
total:
85 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds® Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.

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  • Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.

  • 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.

  • 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.

  • 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.

REYNOLDS KITCHENS TIP:

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!

Nutrition Facts

295 calories; protein 15.1g; carbohydrates 13.6g; fat 20.6g; cholesterol 173.9mg; sodium 491mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
01/10/2017
Was very good and easy to make. I substituted pie crust for the tortillas. Family loved it!!!! Read More
(2)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/24/2016
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 I did have flat whole wheat lavash bread--it worked wonderfully well as crust in a 9 x 13 pan. The corn added a nice texture and as a leftover, this quiche tasted better the next day. Will make again. Read More
(2)
Rating: 5 stars
01/10/2017
Was very good and easy to make. I substituted pie crust for the tortillas. Family loved it!!!! Read More
(2)
Rating: 5 stars
08/06/2021
Very good! I did not use the tortilla crust. I used a simple Bisquick crust on this site. Left out the corn and after everything was put into the pie plate, I sliced some of my garden tomatoes and put them on top. Baked 35 minutes at 325. yum! Read More
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Rating: 5 stars
03/08/2021
Came out great and tasted wonderful. Read More