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Cook Time:25 minsAdditional Time:1 hr 35 minsTotal Time:2 hrsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:1 hr 35 minsTotal Time:2 hrsServings:8Yield:8 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:1 hr 35 mins
Additional Time:
1 hr 35 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust¾cupwhole-wheat pastry flour (see Note)¾cupall-purpose flour½teaspoonsalt½teaspoonfreshly ground pepper⅓cupextra-virgin olive oil5tablespoonscold waterFilling3large eggs1cuplow-fat milk½cupshredded sharp Cheddar cheese, divided2medium tomatoes, sliced1cupfresh corn kernels (about 1 large ear; see Tip) or frozen1tablespoonchopped fresh thyme or 1 teaspoon dried½teaspoonsalt, divided¼teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
Crust
¾cupwhole-wheat pastry flour (see Note)
¾cupall-purpose flour
½teaspoonsalt
½teaspoonfreshly ground pepper
⅓cupextra-virgin olive oil
5tablespoonscold water
Filling
3large eggs
1cuplow-fat milk
½cupshredded sharp Cheddar cheese, divided
2medium tomatoes, sliced
1cupfresh corn kernels (about 1 large ear; see Tip) or frozen
1tablespoonchopped fresh thyme or 1 teaspoon dried
½teaspoonsalt, divided
¼teaspoonfreshly ground pepper
DirectionsTo 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.TipsIngredient 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.Originally appeared: EatingWell Magazine, July/August 2010
Directions
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.TipsIngredient 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.
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.
Tips
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.
Originally appeared: EatingWell Magazine, July/August 2010
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Nutrition Facts(per serving)258Calories14gFat24gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
