Notutopia’s Tomato-Corn Pie
This is a quiche-like pie. Makes 8 servings.
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water
3 large eggs
1 cup milk
1/2 cup shredded sharp Cheddar cheese, divided
2 medium tomatoes, sliced
1 cup fresh corn kernels, about 1 large ear, or canned or frozen
1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
Preheat oven to 400°F.
To prepare pre-baked 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, refrigerate for 15 minutes.
Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch deep-dish pie pan, and press into the bottom and up the sides. Trim any overhanging crust away. Line the dough with a piece
of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or weight it with dry beans. Bake for 20 minutes.
Remove the foil or paper and weights. Let crust cool on a wire rack for at least 10 minutes.
To prepare filling:
Whisk eggs and milk in a 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.
Useful Recipe and Cooking Links:
Reader Mandy I. recommended: The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder’s Classic Stories by Barbara M. Walker.
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