Baked Hominy Pie

Susan Feliciano


I love hominy, and I wanted to make a pie or quiche using it. Somehow the flavors of the bacon, cheese, and tomatoes crept in. Of course, everything is better with bacon, cheese, and tomatoes, right?

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30 Min


30 Min




2 large
(10" or larger) flour tortillas
2-3 slice
pepper bacon, thick sliced
1/2 c
onion, thinly sliced
1 can(s)
golden hominy, well-drained
3 large
eggs, beaten
1/3 c
cream or milk
1 c
jack or pepper jack cheese, shredded
1/4 tsp
each salt and pepper
roma tomatoes, thinly sliced

Directions Step-By-Step

Preheat oven to 350°F. Spray or brush a 9-inch pie plate with olive oil. Heat tortillas for 20-30 seconds in the microwave or a hot dry skillet to soften them. Place one tortilla in the plate, fitting it in like a piecrust. Spray or brush tortilla with olive oil, then sprinkle with half the grated cheese. Fit the second tortilla over the first. Set aside.
Cut bacon into ½-inch pieces. Cook bacon in a skillet until not quite crisp. Remove and drain on paper towels. In rendered bacon fat, cook onion until soft but not browned. Drain well.
In a mixing bowl, stir together hominy, beaten eggs, cream, grated cheese, onion, salt, and pepper until well combined. Pour carefully into tortilla shell. Place sliced tomatoes in a single layer on top to cover pie. Top evenly with the bacon.
Bake for 25-35 minutes, until eggs are set and tortillas are nicely browned. Check at 15 minutes, and cover edges with foil or a pie guard if tortilla browns too quickly. Allow to cool 15 minutes before slicing. Slice with sharp knife. May be served at room temperature.

About this Recipe