Bacon And Cheddar Cheese Quiche - cooking recipe

Ingredients

4 corn tortillas, or as needed
1/2 cup chopped onion
5 slices peppered bacon
6 eggs, lightly beaten
2/3 cup sour cream
1/4 teaspoon salt
1 1/2 cups fresh or frozen corn (thawed if frozen)
3/4 cup shredded Cheddar cheese
Reynolds Wrap(R) Aluminum Foil

Preparation

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.
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.