Advertisement

Tomato-Corn Pie

July/August 2010

Your rating: None Average: 4.2 (97 votes)

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. "
Tomato-Corn Pie Recipe

Makes: Makes 8 servings

Active Time:

Total Time:

Ingredients

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

Preparation

  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.

Tips & Notes

  • Ingredient note: Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer.
  • 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

Per serving: 258 calories; 14 g fat (4 g sat, 9 g mono); 88 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 8 g protein; 2 g fiber; 379 mg sodium; 217 mg potassium.

Nutrition Bonus: Folate (15% daily value)

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1/2 lean meat, 2 fat



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner