Rating: 4.92 stars
25 Ratings
  • 5 star values: 23
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2010

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Recipe Summary test

total:
2 hrs
Servings:
8
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 400 degrees F.

  • 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.

  • 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.

  • 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

258 calories; protein 8.3g; carbohydrates 23.7g; dietary fiber 2.3g; sugars 3.6g; fat 14.4g; saturated fat 3.5g; cholesterol 78.5mg; vitamin a iu 536.9IU; vitamin c 5.9mg; folate 58.7mcg; calcium 104.1mg; iron 1.1mg; magnesium 21.1mg; potassium 216.2mg; sodium 381mg; thiamin 0.2mg.
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Reviews (14)

25 Ratings
  • 5 star values: 23
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/30/2011
I've made this several times for company and at-home supper. The crust is a winner--stays crispy even as leftovers. I used heirloom tomatoes yellow with the other farm stand ones and it made a pretty presentation. Everyone who has had this loves it. It's a keeper for my summertime recipes. from nhdree Read More
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Rating: 5 stars
10/30/2011
Excellent! I was short on time so just used a Pillsbury roll out crust did not prebake and it worked fine. Baked the entire recipe in 35 minutes. Great concert picnic food served at room temperature with chardonnay. Tastes like summer! Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
08/21/2012
Healthy Yummy! This was an absolutely great summer dish! It was the delicious sweet corn that made it. Soit is a must that your ear of corn is the best! Pros: Nutritious Cons: Time consuming Read More
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Rating: 5 stars
07/25/2013
Wonderful summer meatless dish I prebaked the crust for about 30 minutes and in the end it was still kind of soggy but this was still delicious!! I doubled the amount of corn added a little extra cheese and used fresh basil instead of thyme. Serve it with a green salad. The only issue is that it takes an hour and a half. But worth it. Pros: Delicious tasty local ingredients easy Cons: Time consuming Read More
Rating: 5 stars
10/29/2011
delish!! brought this to a neighborhood cook out. it was a big hit!.i used store bought crust. i used a package of three cheese blend and used lots of fresh basil instead of thyme. mixed fresh ground pepper and sea salt into egg mixture before cooking. this has become a family fav. great for breakfast too! Read More
Rating: 5 stars
10/29/2011
This is wonderful!! This is delicious easy and an excellent meal for a light summer supper. Sweet tomatoes and fresh corn are the key here I think. I substituted fresh basil for thyme - which I will do again as it was wonderful. I used a really good sharp cheddar which I think is the way to go. Will certainly do this again... Pros: tasty easy Read More