Tomato-Corn Pie

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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.

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Cook Time:
25 mins
Additional Time:
1 hr 35 mins
Total Time:
2 hrs
Servings:
8
Yield:
8 servings

Ingredients

Crust

  • ¾ cup whole-wheat pastry flour (see Note)

  • ¾ cup all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon freshly ground pepper

  • cup extra-virgin olive oil

  • 5 tablespoons cold water

Filling

  • 3 large eggs

  • 1 cup low-fat milk

  • ½ 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

  • ½ teaspoon salt, divided

  • ¼ teaspoon freshly ground pepper

Directions

  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 degrees 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

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

Tip: 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 Facts (per serving)

258 Calories
14g Fat
24g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 slice
Calories 258
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 8g 17%
Total Fat 14g 18%
Saturated Fat 4g 18%
Cholesterol 79mg 26%
Vitamin A 537IU 11%
Vitamin C 6mg 7%
Folate 59mcg 15%
Sodium 381mg 17%
Calcium 104mg 8%
Iron 1mg 6%
Magnesium 21mg 5%
Potassium 216mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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