Ingredients Jump to Instructions ↓

  1. 0 3/4 cup(s) whole-wheat pastry flour (see Note) 3/4 cup(s) all-purpose flour 1/2 teaspoon(s) salt 1/2 teaspoon(s) freshly ground pepper 1/3 cup(s) extra-virgin olive oil 5 tablespoon(s) cold water 3 large eggs 1 cup(s) low-fat milk 1/2 cup(s) shredded sharp cheddar cheese , divided 2 medium tomatoes , sliced 1 cup(s) fresh corn kernels (about 1 large ear; see Tip) 1 tablespoon(s) chopped fresh thyme or 1 teaspoon dried 1/2 teaspoon(s) salt , divided 1/4 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  1. 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 degrees 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, 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. Exchanges: 1 1/2 starch, 1/2 lean meat, 2 fat. Carbohydrate Servings: 1 1/2. Nutrition bonus: Folate (15% daily value).


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