A quiche, a strata and a tortilla met up in bar … Yep, like the old joke, this is a bit of a mash-up, part quiche, part strata — all with a springy, egg-y, cheesy brunch twist. You can combine the ingredients the night before. Just let it come to room temperature while the oven preheats, top with the remaining cheese and bacon, and bake.

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 Organic White Corn 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

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