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.


Green Chili Pie


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


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.