Tomato-Corn Pie
Tomato-Corn Pie might be a good recipe to expand your side dish repertoire. One serving contains 255 calories, 9g of protein, and 14g of fat. This recipe serves 8. For 59 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. If you have salt, low fat milk, water, and a few other ingredients on hand, you can make it. 5182 people have made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Eating Well. From preparation to the plate, this recipe takes roughly 2 hours. Overall, this recipe earns a solid spoonacular score of 55%. Similar recipes include Corn and Tomato Pie, Tomato Corn Pie For Two, and Tomato And Corn Pie.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 95 minutes
Ingredients:
1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
3 large eggs
3/4 cup all-purpose flour
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 cup low-fat milk
1/3 cup extra-virgin olive oil
1/4 teaspoon freshly ground pepper
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 teaspoon salt, divided
1/2 cup shredded sharp Cheddar cheese, divided
2 medium tomatoes, sliced
5 tablespoons cold water
3/4 cup whole-wheat pastry flour (see Note)
Equipment:
bowl
oven
baking paper
pie form
aluminum foil
whisk
knife
Cooking instruction summary:
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.Preheat oven to 400F.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.
Step by step:
To prepare crust
1. 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.Preheat oven to 400F.
2. Roll the dough into a 12-inch circle on a lightly floured surface.
3. 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.
4. Bake for 20 minutes.
5. 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
1. 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.
2. Pour the egg mixture over the top.
3. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes.
4. Let cool for 20 minutes before serving.
Nutrition Information:
covered percent of daily need
