If you’ve been hunting for Easter brunch ideas, search no more. This make-ahead Bacon, Spinach and Spring Pea Pie is the cheesy, egg-y, yummy dish you’ve been looking for. Part quiche, part strata, and of course, part tortilla, this mash-up is a guaranteed family favorite. Get a jump start by combining all the ingredients the night before  – giving yourself some extra time to hide the eggs, or heck, even have a mimosa before the guests arrive.


Bacon, Spinach and Spring Pea Pie

Prep time: 15 min | Cook time: 55 min


6 slices thick-cut bacon
1 medium onion, thinly sliced

3 large eggs
1 cup Greek yogurt
1/3 cup milk
Salt and freshly ground pepper, to taste
1 1/2 cups grated Gruyere cheese, divided
1 (16-ounce) package frozen spinach, thawed and squeezed dry
1 cup frozen peas, thawed

1 package La Tortilla Factory Organic White Corn & Wheat Tortillas, torn into bite-size pieces


Preheat oven to 375°F.

Cook bacon in a large skillet over medium heat 8 minutes or until crisp. Remove bacon to a paper-towel-lined plate, reserving 1 tablespoon fat in pan. Add onion to pan, and cook 10-12 minutes or until golden, stirring occasionally.

Whisk eggs in a large bowl until blended. Whisk in yogurt, milk, salt and pepper. Stir in 1 cup cheese, spinach, peas and onion. Crumble bacon, and stir half into filling.

Line the bottom of a greased 9-inch deep-dish pie dish or other 2-quart pan with one-third of the tortillas. Top with one-third of egg mixture. Repeat layers two more times, ending with filling. Sprinkle top with remaining 1/2 cup cheese and remaining bacon. Bake 35 minutes or until set. Cool at least 15 minutes before serving. Serve warm or at room temperature.

Number of Servings: 6-8

Calories: 390 | Total fat: 23 grams | Dietary fiber: 4 grams | Protein: 25 grams