Here they partner in a delicious quiche-like pie.
Perfect for a summer brunch or try it with a tossed salad for a light supper.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
