Tomato corn pie

Recipe Information

Ingredients

• Crust

  • 3/4 cup whole-wheat pastry flour

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/3 cup olive oil

  • 5 tablespoons cold water

• Filling

  • 3 large eggs

  • 1 cup skim milk

  • 1/2 cup sharp cheddar cheese, shredded and divided

  • 2 medium tomatoes, sliced

  • 1 cup frozen corn, thawed

  • 1 tablespoon fresh thyme, chopped

  • 1/2 teaspoon salt, divided

  • 1/4 teaspoon black pepper

Directions

• Prepare the crust by combining whole-wheat flour, all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Gradually add and stir in olive oil and cold water to form a soft dough. When done, wrap dough in plastic and place in the refrigerator to chill for 15 minutes.

• Set oven to 400°F to preheat.

• Remove the dough from the fridge and spread into the bottom of a 9-inch pie pan. Cover with a piece of parchment paper and weigh down with pie weights. Bake 20 minutes, then remove the paper and weight, allowing the crust to cool for 15 minutes.

• Sprinkle half of the cheddar cheese over the cooled crust, then layer half of the sliced tomatoes on top. Spread the corn, thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the rest of the cheese on top of this. Finally, spread the remaining tomatoes and salt evenly across the top.

• In a small bowl, whisk the eggs and milk, then pour this mixture over the pie.

• Bake the pie for 40-50 minute and let cool for 20 minutes before serving.

Nutrition (per serving)

• Calories: 258 cal

• Total fat: 14g

• Saturated fat: 4g

• Monounsaturated fat: 9g

• Cholesterol: 88mg

• Sodium: 379mg

• Potassium: 217mg

• Carbohydrate: 24g

• Fiber: 2g

• Protein: 10g