GREEN CHILE PIE
Feeds 6 to 8
When Danny and I decided that a savory breakfast pie with green chiles would be a great way to honor New Mexico and the Southwest, we went looking to see if anyone else had a recipe we liked that we could adapt to be gluten-free. Pretty quickly, we found one from Maya Angelou, in her gorgeous book Great Food All Day Long. We looked no further. Ms. Angelou was not only a deeply inspiring woman, but also a woman who knew how to cook. We’ve made a few small changes here, and we’ve made it gluten-free. But when you make this pie—and you should—we ask you to raise a fork to Maya Angelou over breakfast.
- 1 disk chilled Pie Dough
- 6 ounces (1½ cups) freshly grated Monterey Jack cheese
- 2 ounces (½ cup) freshly grated Cheddar cheese
- One 4-ounce can diced green chiles, drained
- 1 cup whole milk (or you can use your favorite nondairy milk)
- 4 large eggs, at room temperature
- ¼ teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 2 ounces (½ cup) freshly grated cotija cheese
Prebake the piecrust. Preheat the oven to 350°F. Roll out the dough, put it in the pan, and crimp it (see recipe for full instructions). Line the bottom of the dough with a lightly greased piece of aluminum foil. Pour dried beans on top of it. Bake the crust until it is barely golden brown, about 12 minutes. Remove the crust from the oven and let it cool to room temperature.
Prepare to bake. Turn down the heat to 325°F. Line a baking sheet with parchment paper.
Fill the pie. Sprinkle the Jack and Cheddar cheeses over the bottom of the crust. Scatter the chiles over the top of the cheeses.
In a bowl, whisk together the milk, eggs, cumin, and salt and pepper. Pour this over the cheese and chiles. Sprinkle the cotija cheese over the top of the pie.
Bake the pie. Bake the pie until the center of the pie is just set, 30 to 40 minutes.
Let the pie cool to room temperature before cutting into it. It’s also delicious cold.