Monday, November 15, 2010

Tomato Corn Pie

I love it when I find a tasty meal that is easy to make. This tomato-corn pie (from that my mom makes is both. I always cheat when making this recipe and use a store bought pie crust. I think the store bought crusts are smaller than a traditional pie pan so I've adjusted the recipe, decreasing the amount of milk in the egg mixture, to prevent the egg from bubbling over the pan. I've also increased the amount of cheese from 1/2 a cup to 1 cup (because I just like cheese).


3 large eggs
2/3 cup low-fat milk
1 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
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper


1) Preheat oven to 400°F.
2) Whisk eggs and milk in a medium bowl.
3) Sprinkle half the cheese over the crust
4) Layer half the tomatoes evenly over the cheese
5) Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese
6) Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt.
7) Pour the egg mixture over the top.
8) Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes.
9) Let cool for 20 minutes before serving.

(Recipe adapted from

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