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...
From EatingWell: 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.
26 Reviews for Tomato-Corn Pie
brought this to a neighborhood cook out. it was a big hit! .i used store bought crust. i used a package of three cheese blend and used lots of fresh basil instead of thyme. mixed fresh ground pepper and sea salt into egg mixture before cooking. this has become a family fav. great for breakfast too!
Although pre-baking the crust (if you choose to) does take a while, this is a very easy and delicious recipe.
The only change I would make is that next time I would mix in the salt, pepper, and thyme with the egg mixture - sprinkling it on in the middle of construction of this caused it to clump together in some parts, which was always came as a surprise while eating it.
Overall - this recipe is definitely a keeper!
Definitely need to pre bake crust like recipe states I thought another comment said you could skip this step but the outer crust was crisp and delish and the bottom soggy, I might try feta next time I make it.
I've made this several times for company and at-home supper. The crust is a winner--stays crispy even as leftovers. I used heirloom tomatoes [yellow] with the other farm stand ones and it made a pretty presentation. Everyone who has had this loves it. It's a keeper for my summertime recipes.