There’s a song by Boris McCutcheon, whose lyrics and melodies we learned to love on Cape Cod, called Fine Suede. Somewhere in the middle there, he sings:
First one up is Dulce she’s got a lazy eye
she wakes me up with bacon and eggs
and her green chile pie
she says life should be a simple thing
to build a house of mud and straw . . .
Giving you only a cross-section of his song is unfair to you and him both, but so be it. The point is that all his talk about green chile pie made my breakfastmonger of a husband so curious and jealous of the song’s narrator that I looked it up and figured out how to make it last summer. It’s essentially quiche, made using whole roasted green chilies for the crust, and it’s one of my husband’s favorite things. I love making it with collard greens, goat cheese, and bacon, but we haven’t yet had it the same way twice. There’s always the voice in the back of my head that says roast some poblanos, silly girl, but green chile pie invariably comes to mind when I least expect it, when comfort food calls, and I have always relied on canned chilies.
I made a “Mexican” version for Tito when he came home from Korea yesterday, battered by a sleepless trans-Pacific flight. Really, it’s like huevos rancheros, in pie form. We stuffed ourselves before the inevitable nap lassoed him and dragged him down for the count.
Recipe for Green Chile-Black Bean Pie
Recipe 161 of 365
Canned green chilies make the crust for this fun take on quiche, which is a good one to make ahead for group breakfasts. Serve it with extra salsa and sour cream.
Jalapeno, chipotle, or bell peppers, corn, or chopped leftover meat would make great variations.
TIME: 20 minutes
MAKES: 8 servings
Vegetable oil spray
About 10 whole canned green chilies (from two 7-ounce cans)
2 cups grated sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
1/2 cup salsa
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy cream
Preheat the oven to 350 degrees. Spray a 9” deep-dish pie plate liberally with the vegetable oil spray.
Using a small, sharp knife, make a slit up the length of one of the peppers so that it opens up into a triangle. Place it in the pie plate smooth side-down with the point toward the center of the plate, and repeat with the remaining peppers, so that the peppers form a “crust.” (You can add any remaining peppers to the center of the crust.)
Scatter half the cheese into the pan on top of the peppers, then the beans, then the salsa, then the remaining cheese. If the weight of the beans causes the peppers to slump toward the center of the dish, gently pull them up so their edges reach the edge of the pie plate.
Whisk the eggs, salt, pepper, and cream together in a large bowl until completely combined. Carefully pour the egg mixture into the pie plate.
Bake the pie for 40 to 50 minutes, or until puffed and golden and set in the center. Cool 10 minutes before serving, or cool completely and refrigerate, covered with foil, until ready to serve (up to 24 hours). Just before serving, reheat the covered pie in a 350-degree oven for 15-20 minutes, or until heated through.