A great spin on the classic quiche! I added some ham to mine, used a normal pie crust recipe, and used basil instead of thyme since that was all we had. My husband even said to write this recipe down so we can have it again! The only thing I might do differently is use less tomatoes. They seemed to overpower all of the other great flavors in this recipe.
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
This recipe turned out well and was a great way to use up extra corn and tomatoes from my farm share. It was a hit as a summer dinner with friends and a couple toddlers. Similar to other reviewers I used a pre-made crust, which saves time but might not have as much flavor. I'd add a bit more salt and pepper to this recipe the next time I make it.
I made this yesterday and took it to a picnic. It was a real hit. The men liked it too!
I used a purchased pie crust to save time. Also used frozen corn. When I make again I will cook the frozen corn for a short time before adding to the pie. This will make the kernels more tender.
This is a good light and tasty recipe! Redmond, WA
Very tasty and the lone leftover piece made an excellent lunch. I used farmer's market corn and homegrown tomatoes and thyme.
Delicious! I used prepared crust and frozen corn, but the pie came out wonderfully. It is a savory, light dish with bright flavor. This is a great way to use extra tomatoes from the garden and works well for breakfast or dinner (just add a roll and salad).