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!

INGREDIENTS
Crust:
2 medium red potatoes VERY thinly sliced.

Filling:
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

Preparation
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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