Green Chili Pie

There are some words that make you feel alive. Not the sort of alive that makes one want to skydive out of an airplane or scream echos into a canyon. But, the sort of alive that makes you want to pause everything and keep it as is forever.

Lemonade. Girlfriend lunch. Cottage. Picnic. Long walks. Neighborhood barbecue. Rainfall. Snuggling. Brunch.

Perhaps part of the joy of such things is that they come at long-awaited intervals. Breaths of air blown into the regular, wild routine of life.  Sure, it’s nice to be busy, click boxes off my to-do list, get the kids to dance practice on time, feel accomplished at days end. I try to tell myself that these are the things that prove I’m doing something with my life, making progress, setting goals, striving, doing, getting it done.  Yet, when those precious moments of slowing down and savoring arrive, when friends gather and settle in, when ice clinks against the edge of a cup, when a child says “oh, mom. I just love it when you snuggle,” I realize. The stuff of life isn’t always written down, or checked off, or accomplished. Mostly, it’s just lived. Eaten. Breathed. Sipped. Snuggled.

And so, to words that make us feel alive. To an Easter weekend full of the verbs that matter most. Enjoy.

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Green Chili Pie

Easy as can be, and full of earthy goodness, this is a perfect treat for Easter brunch. It takes seconds to whip together, and tastes exactly like breakfast on a spring morning should taste. If you don't like the flavor of goat cheese, feel free to toss some crumbled feta on top, or add a little sprinkling of cheddar for those extra finicky eaters. Serve with fresh berries and orange juice for a perfectly simple, splendid meal.

Ingredients:

1 whole wheat pie crust (I love Wholly Wholesome)
1 cup monterey jack cheese, grated
1/2 cup sharp cheddar, grated
1 (4 ounce) can green chilis
4 large eggs
1 1/2 cup plain greek yogurt
1/2 teaspoon salt
pinch cumin
4 ounces goat cheese, crumbled
1/4 cup chopped scallions for garnish

Directions:

Bake the pie crust in an oven preheated to 400 degrees for 10 minutes. Set aside. Reduce oven temperature to 350 degrees.

In a large bowl, stir together the monterey jack cheese, cheddar, green chilis, eggs, yogurt, salt, and cumin until well mixed. Pour the egg mixture into the pie crust. Sprinkle little dots of goat cheese over the top of the pie. Bake for 40 minutes, or until set.

Serve with hefty dollops of greek yogurt and a good sprinkling of scallions.

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7 Responses to “Green Chili Pie”

  1. 1

    The Waspy Redhead on April 21, 2011 at 1:00 am Reply

    This looks and sounds heavenly! Does it have the texture of a quiche? The yogurt is a really interesting addition!

  2. 2

    Katrina on April 21, 2011 at 1:03 pm Reply

    This looks like a wonderful brunch idea! Yum!

  3. 3

    bridget {bake at 350} on April 21, 2011 at 4:15 pm Reply

    Green Chiles? Goat Cheese? Pie Crust? Count me in!!!

    • Brooke replied: — April 22nd, 2011 @ 1:31 pm

      Oh, girl. You are a chica after my own heart!

  4. 4

    Maris (In Good Taste) on April 21, 2011 at 5:39 pm Reply

    This has an awesome combination of ingredients! Can’t wait to try!

  5. Pingback: Tasty Bits v1.8 | Delicious Time

  6. 5

    Kim Mumma on May 6, 2011 at 10:30 pm Reply

    Hey Brooke — you need to put more pictures of John on your website– he’s so hot. Sometimes I look at this website 20 times a day just to see him.

    kidding — looking at vegetarian recipes. I don’t like meat. You have some good ones–power to the animals. You heard me Bill Gould. I don’t like goat cheese too much though so if you could just leave that out from now on that would be great—again with the kidding…

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