Tuesday, October 30, 2012
FABULOUS FALL TOMATO CORN PIE!
I recently saw a recipe for this pie in Eating Well Magazine and knew I had to try this with the last fresh corn of the season, for us here in New England.
I have made several changes. I am very pleased with the results! The major change is to not use a traditional crust. At first I was going to make it without any crust as I have had great success making crustless quiches. Then, I had some local hand dug red potatoes and decided to try to use them as a crust!
2 medium red potatoes VERY thinly sliced.
3 large eggs (I always use fresh locally grown eggs)
1 cup of buttermilk (regular milk would be ok here but the buttermilk is rich without added calories)
1/2 C shredded sharp Cheddar cheese, divided
2 medium tomatoes sliced
1 cup of fresh corn kernels (about 1 large ear) or frozen corn.
1 Tablespoon chopped fresh thyme
1 Tablespoon of finely chopped sage leaves
1/2 cup finely chopped parsley, divided
1/2 teaspoon salt divided
1/4 freshly ground pepper
Preheat oven to 400
Lightly oil the deep dish pie plate and carefully line with potato slices on the bottom and sides.
Wisk eggs and milk in a medium bowl. Sprinkle half the cheese over crust then layer half the tomatoes evenly over the cheese. sprinkle with corn and herbs, 1/4 t salt, and pepper. Layer remaining tomatoes and sprinkle with cheese, parsley and 1/4 t salt, pepper. Pour egg mixture over the top.
Bake the pie until a knife inserted in the center comes out clean, 40-50 minutes. Let cool for 20 minutes before serving.
Delicious, healthy and easy!
Hope you enjoy!
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