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    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

    • 3/4 cup whole-wheat pastry flour
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1/3 cup extra-virgin oil
    • 5 tablespoons cold water
    • 3 large eggs
    • 1 cup low-fat milk
    • 1/2 cup shredded sharp Cheddar chesse, divided
    • 2 medium tomatoes, sliced
    • 1 cup fresh corn kernels (about 1 large ear), or frozen
    • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon freshly ground pepper

    Instructions

    Step 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.
    Step 2
    Preheat oven to 400°F.
    Step 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.
    Step 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.
    Step 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.

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