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

30 mins
45 mins
10 mins
1 hr 25 mins
8 servings


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


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.

  • 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.


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!

Nutrition Facts

295 calories; protein 15.1g 30% DV; carbohydrates 13.6g 4% DV; fat 20.6g 32% DV; cholesterol 173.9mg 58% DV; sodium 491mg 20% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
Was very good and easy to make. I substituted pie crust for the tortillas. Family loved it!!!! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
Rating: 5 stars
Was very good and easy to make. I substituted pie crust for the tortillas. Family loved it!!!! Read More