Tomato and Corn Pie
Tomato and Corn Pie is a dish you will crave after just one bite! The layering of cheeses, corn, and tomatoes, supported by a pie crust is a hearty and tasty meal for the entire family.
Servings: 8
Calories: 241kcal
Ingredients
- 1 prepared pie crust, homemade or purchased
- 5-7 Roma tomatoes, sliced no more than ¼-inch thick
- kosher salt
- ⅓ cup freshly grated Parmesan cheese
- 2 teaspoons all-purpose flour
- 1 cup canned corn kernels
- 3 scallions, finely chopped
- 8 large basil leaves, torn into ½-inch pieces (plus more for garnish)
- 1 ¼ cups (141 g) sharp cheddar cheese, shredded
- 3 large eggs
- 1 cup half-and-half
- freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 °F. If using a purchased crust, roll it out to flatten it slightly. Place in a 9-inch pie pan. Press the pie crust securely against the pie pan including securing the edge of the crust to the rim of the pie pan. Pierce the bottom all over with a fork.
- Bake 12 minutes or until crust is lightly browned. Reduce oven temperature to 375 °F.
- While the crust is baking, line a baking sheet with paper towels. Generously season the tomato slices with salt. Place on the paper towels to absorb the excess liquid that is drawn out by the salt. Before assembling, blot the tomatoes dry with paper towels.
- Combine cheese and flour and sprinkle evenly over the bottom of the crust. Top with ⅓ of the tomatoes.
- Sprinkle with half the corn and scallion, basil and cheddar cheese. Repeat layering again, finishing with a layer of tomatoes on the top.
- Whisk together eggs and half-and-half, 1 teaspoon salt and freshly ground black pepper. Carefully pour the custard over the filling.
- Bake 50-55 minutes or until the center set and the top is lightly browned. (Check the crust at 45 minutes. You may need to make a foil collar to keep it from getting overly browned.) Let rest 10 minutes before serving. Garnish with torn basil leaves.
Video
Nutrition
Calories: 241kcal