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.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6
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.
Hi Heather, Glad to hear it was a hit! And great idea to mix the salt and pepper first. When I made this, I had cantaloupe soup on the side (which I’d made for my Whole Foods Market Cooking column). The recipe for that is here: http://rockville.wholefoodsmarketcooking.com/blog/2478_alicias_seasonal_kitchen.
Thanks for letting me know you liked it!
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