Tomato-Corn Pie

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.

READER'S COMMENT:

"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. "

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19 Reviews for Tomato-Corn Pie

07/21/2010

Anonymous

I thought is was OK. I was not able to make the crust since my husband has celiac but I don't think that mattered that much. I thought it was kind of bland.

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07/12/2010

Anonymous

Thia pie was wonderful. Made it for a family get-together and it was a hit. Crust was very tasty. I will definitely use this recipe again.

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06/29/2010

Anonymous

I really liked this recipe. It was a good way to use some of the tomatoes and corn from my garden. I am always looking for recipes that I can make for my 84 year old dad so second time I made in individual ramekins and froze a few of them for him. We will experiment on the reheating.

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06/26/2010

Anonymous

This was the first thing I made from the newest issue of Eating Well magazine - delicious! Very light and fresh. The crust was easy to roll out (unlike some recipes I've tried) and the balance of flavors was just right. A great way to use the fresh tomatoes and corn from the garden! Even our four-year-old was satisfied.

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