Tomato Corn Pie
I think savory pies were a smart invention. Do you think savory pies came before sweet pies, or the other way around? This pie is actually on the verge of being a quiche, and who knows where the quiche is on the pie time continuum. How good does this look?
It looks as good as it tastes, my friends.
(Unless you don’t think it looks good. In that case it tastes better than it looks.)
The pie is a layering of cheese, tomatoes and sweet corn in a whole wheat crust with an egg/milk mixture poured over top. You’re going to want to make this. It’s the perfect use for that summer bounty in your back yard (or your grocery store).
Even if you don’t like this veggie combo, you should still try out the whole wheat crust. It has a great, nutty flavor that makes the whole dish more interesting. I really liked the ease of putting it together, since it uses olive oil instead of butter. Which is better for you, you know. It’s basically a health food.
Eat some vegetables today!
serves 8
Crust:
3/4 cup whole-wheat pastry flour (I used plain whole wheat flour)
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water
Filling:
3 large eggs
1 cup low-fat milk
1/2 cup shredded sharp Cheddar cheese, divided
2 medium tomatoes, sliced
1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 cup low-fat milk
1/2 cup shredded sharp Cheddar cheese, divided
2 medium tomatoes, sliced
1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
Preheat oven to 400°F.
Preheat oven to 400°F.
Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.
Per serving: 258 calories; 14 g fat (4 g sat, 9 g mono); 88 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 8 g protein; 2 g fiber; 379 mg sodium; 217 mg potassium.
I think you read my mind. I just returned from the farmers market with fresh tomatoes and corn. This looks delicious!