Bacon and Cheddar Cheese Quiche

1 . Stage

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.

2 . Stage

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

3 . Stage

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 . Stage

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 . Stage

Let stand 10 minutes before serving.