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EatingWell
Tomato-Corn Pie
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.

Ingredients
Directions
Tips
Ingredient note: Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer.
Tips
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
Serving Size:
1 slice Per Serving:
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.
Exchanges:
1 1/2 starch, 1/2 lean meat, 2 fat
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