A savory, quiche-like pie that highlights the stars of late summer
SERVES: 8Prep Time: 25 minutes
Total Time: 2 hours
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.
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.)
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To comment, please click here. © 2012, Eating WEll Inc.
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© 2012, Eating WEll Inc.