Tomato-Corn Pie

Tomato-Corn Pie

24 Reviews
From: EatingWell Magazine July/August 2010

Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the corn. Here they partner in a delicious quiche-like pie. The dough is very forgiving and bakes up into a sturdy shell that's great for just about any savory pie or tart. Perfect for a summer brunch or try it with a tossed salad for a light supper.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Crust
  • 3/4 cup whole-wheat pastry flour (see Note)
  • 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
  • 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


  • Active

  • Ready In

  1. 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.
  2. Preheat oven to 400 °F.
  3. 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.
  4. 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.
  5. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.
  • Ingredient note: Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer.
  • Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 258 calories; 14 g fat(4 g sat); 2 g fiber; 24 g carbohydrates; 8 g protein; 59 mcg folate; 78 mg cholesterol; 4 g sugars; 0 g added sugars; 537 IU vitamin A; 6 mg vitamin C; 104 mg calcium; 1 mg iron; 381 mg sodium; 216 mg potassium
  • Nutrition Bonus: Folate (15% daily value)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 starch, 1/2 lean meat, 2 fat

Reviews 24

August 19, 2014
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By: EatingWell User
I've been making this recipe every August for about three years. I do not use the wheat crust, but make my regular pie crust. Everything else I follow exactly - wonderful every time.
July 20, 2014
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By: EatingWell User
I never liked corn pie before, but this...yum! The crust was easy to roll and perfect. I think next time I'll decrease the milk to 3/4 cup and increase the amount of cheese. We ate it with bacon crumbled on top and a side salad.
June 18, 2014
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By: EatingWell User
Best Summer Dish Have made this several times and its always great. Used store bought crust when in a rush. Sometimes top with bacon.
July 25, 2013
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By: EatingWell User
Wonderful summer meatless dish I prebaked the crust for about 30 minutes and in the end it was still kind of soggy but this was still delicious!! I doubled the amount of corn, added a little extra cheese, and used fresh basil instead of thyme. Serve it with a green salad. The only issue is that it takes an hour and a half. But worth it. Pros: Delicious, tasty, local ingredients, easy Cons: Time consuming
July 01, 2013
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By: EatingWell User
So good you'll need to bake two! Delicious and summery. Fresh and easy to make. Excellend served warm or cold.I've made this dish several times for company and picnics. I added chopped kale to mine and crumbled sausage. This dish is so popular in my house that you'll need to make two! Pros: easy, inexpensive, fresh ingredients Cons: more than one dish used
January 28, 2013
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By: Sandy Frankum
Crunchy and savory This is a delightful recipe that can be used for any meal. I love basil, so may use that in place of the thyme for the next preparation. Loved it! and will make again and again. Pros: fast, easy
August 21, 2012
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By: EatingWell User
Healthy, Yummy! This was an absolutely great summer dish! It was the delicious sweet corn that made it. Soit is a must that your ear of corn is the best! Pros: Nutritious Cons: Time consuming
August 19, 2011
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By: moonflower
Yummy w/ Heirloom Tomatoes Delicious! I am a baker and crust is my specialty. This crust was so crisp and nutty. I was really impressed. We used heirloom tomatoes and loved the sweet tomato taste. Couldnt taste too much of the corn or cheese. Fresh thyme, tomatoes and nutty crust were the predominant flavors. Will make it again! Pros: Looks just like the pretty picture, Cons: Couldnt taste the corn
July 21, 2011
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By: mowglivt
This is wonderful!! This is delicious, easy and an excellent meal for a light summer supper. Sweet tomatoes and fresh corn are the key here, I think. I substituted fresh basil for thyme - which I will do again as it was wonderful. I used a really good sharp cheddar, which I think is the way to go. Will certainly do this again... Pros: tasty, easy,