Bacon and Cheddar Cheese Quiche Recipe

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.