Corn Pone? No, Corn Pie

Denver’s cool, crisp autumn weather (and its unexpected dips into frigid blizzard conditions) = good news for all of you who want baked goods recipes. I loved many things about my three-year stint in scorching hot central Texas–fresh lime juice margaritas, fish tacos at Torchy’s, sinking into icy springs during the dog days of spring, summer, and fall. I didn’t spend much time baking, though.

I’m back in the saddle now, so prepare yourself for a panoply of hot-to-trot oven treats. Check out the simple quiche recipe below. Great for brunch or as a dinner pairing with a baby greens salad. And if you’re short on time, I won’t judge you for buying pre-made pie crust. Happy Sunday morning, folks.

Corn Tomato Pie
Image by author.

Tomato-Corn Pie (adapted from Vegetarian Times)
Makes 8 servings

Ingredients
1 9-inch pie crust

Filling
– 3 large eggs
– 1 cup low-fat milk (I used 2%)
– 1/2 cup shredded extra sharp Cheddar cheese, divided
– 2 medium tomatoes, sliced
– 1 cup fresh corn kernels (I used frozen)
– 1 TBS chopped fresh thyme or 1 teaspoon dried
– 1/2 tsp salt, divided
– 1/4 tsp freshly ground pepper

Directions
1. Prepare the crust. Here’s one of my favorite recipes for pie crust so far.
2. Preheat oven to 400 degrees F.
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 (if you have one) for at least 10 minutes or up to 1 hour.
4. To prepare the 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.
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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