Tomato-Corn Pie

posted by 5 years ago


Namaste Foods-Biscuits, Piecrust & More

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) or frozen

1 Tbs chopped fresh thyme or 1 tsp dried

½ tsp salt, divided

¼ tsp freshly ground pepper


Spray 9 inch pie plate with non-stick spray. Follow pie crust directions on bag for crust. Wrap the dough in plastic and chill in the refrigerator for 15 minutes. Preheat oven to 400°F. Roll the dough into a 12-inch circle on a lightly gluten free 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, ¼ tsp each salt and pepper and the remaining ¼ cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining ¼ tsp salt. Pour the egg mixture over the top. Bake the pie until a knife inserted in the center comes out clean, about 40 to 50 minutes. Let cool for 20 minutes before serving. (Serves: 8)

tags:  tomato-corn pie, namaste, pie, vegetarian
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