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.
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.
23 Reviews for Tomato-Corn Pie
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.
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.
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)