Tomato Corn Pie

Adapted from Eating Well Magazine (July/August 2010)

This summery dish could arguably be served for just about any meal of the day. I served it for a dinner one recent warm night, but I had my eye on the leftovers for breakfast! Since my kids are a little fickle about tomatoes, I made a smaller pie for them using just the corn, cheese and eggs in the event they turned up their noses at the tomato-laden version. They actually ate a bit of both. I should note that the original version of this pie, as written in Eating Well magazine, included a homemade crust using whole-wheat pastry flour. If you are inclined to make your own crust, you can get their version here.

  • 1 frozen pie shell (see tips)
  • 3 large eggs
  • 3/4 cup low fat milk
  • 1/2 cup shredded mild Cheddar cheese, divided
  • 2 small heirloom tomatoes, thinly sliced
  • 1/2 cup mixed grape tomatoes, halved
  • 1 cup corn kernels, fresh or frozen
  • 1 tablespoon chopped fresh thyme leaves
  • 1/ 2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper

  • Preheat the oven to 400 degrees F.
  • Remove the pie shell from the freezer and prick the bottom a few times with a fork. Bake the pie shell on the middle rack for about 10 minutes. Remove it from the oven and set it aside while you prepare the filling.
  • Whisk the eggs and milk in a medium bowl. Sprinkle half the cheese over the prepared crust, then layer half of the heirloom tomato slices evenly over the cheese. Sprinkle the corn kernels over the tomatoes, then top with the thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup of cheese. Layer the remaining heirloom tomato slices on top, then fill in the “holes” with the grape tomato halves. Sprinkle with the remaining 1/4 teaspoon each salt and pepper, then pour the egg mixture over the top.
  • Bake the pie on the middle rack until the center is set, about 50 minutes. Let cool for 10 minutes before cutting.
  • Quick Tips
  • 1. Pie crust may very well elude me forever. Maybe one day I’ll take it head on and face my phobia. But not today. I discovered a flaky and delicious frozen crust at Whole Foods – Wholly Wholesome Organic Traditional 9″ Pie Shells. Theoretically, you should be able to use this crust for sweet or savory pies, though I’ve only made savory dishes with it. I’m not much of a sweet pie maker, though I do love to eat them…
  • 2. Once I filled the pie shell with the egg mixture, it was quite full! I placed a baking sheet under neath it to catch any drips. Consider doing the same, unless you enjoy cleaning your oven.
  • 3. Fresh thyme can be easily removed from the stem by holding it with one hand and pinching it while running your fingers down the stem with the other. The leaves should come right off. I like to rub them in between dry palms a few times before chopping them on a cutting board. I think this helps them release their flavor a bit more.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6




2 responses to “Tomato Corn Pie”

  1. Heather Bonner says:

    Hi Alicia! Made this for the dinner tonight. It was delicious and the whole family ate it without complaining. I think next time I will mix the salt and pepper into my egg mixture instead of sprinkling. Maybe I am a bad sprinkler but I found that I got little pockets of pepper that bothered me (and one of my more sensitive children). My husband also said I needed to half the thyme but that wasn’t the recipe. I just chopped too much and so I added it all. So half would probably have been closer to the correct amount. Great meal on a hot summer night. The girls had canteloupe as a side dish and we had a simple salad.

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