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Jewish World Review A savory, quiche-like pie that highlights the stars of late summer EatingWell JewishWorldReview.com | Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the corn. Here they partner in a delicious quiche-like pie. The dough is very forgiving and bakes up into a sturdy shell that's great for just about any savory pie or tart. It's perfect for a summer brunch, or try it with a tossed salad for a light supper. TOMATO-CORN PIE SERVES: 8 Prep Time: 25 minutes Total Time: 2 hours Crust: 3/4 cup whole-wheat pastry flour (see note) 3/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/3 cup extra-virgin olive oil 5 tablespoons cold water WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. Filling: 3 large eggs 1 cup low-fat milk 1/2 cup shredded sharp Cheddar cheese, divided 2 medium tomatoes, sliced 1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen 1 tablespoon chopped fresh thyme or 1 teaspoon dried 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper To prepare 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. Wrap the dough in plastic and chill in the refrigerator for 15 minutes. Preheat oven to 400 F. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour. To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, and 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. Ingredient note: Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer. Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. Recipe Nutrition: Per serving: 258 calories; 14 g fat (4 g sat, 9 g mono); 88 mg cholesterol; 24 g carbohydrate; 0 g added sugars; 8 g protein; 2 g fiber; 379 mg sodium; 217 mg potassium Nutrition bonus:Nutrition bonus: Folate (15% daily value). 1 1/2 Carbohydrate Servings Exchanges: 1 1/2 starch, 1/2 lean meat, 2 fat (EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.) Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Eating WEll Inc.