Ingredients
Scale
- 1 prepared pie crust, homemade or store-bought
- 5 to 7 Roma tomatoes, sliced 6 mm thick
- 1 cup canned corn kernels, drained
- 3 scallions, finely chopped
- 8 large basil leaves, torn into 1.5 cm pieces, plus extra for garnish
- 1/3 cup freshly grated Parmesan cheese
- 1 1/4 cups sharp Cheddar cheese, shredded
- 3 large eggs
- 1 cup half-and-half cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons all-purpose flour
Instructions
- Preheat oven to 200°C (400°F). If using a store-bought crust, roll out slightly and fit into a 23 cm pie pan, pressing down firmly. Dock the base with a fork and bake for about 12 minutes, until lightly browned.
- Lower oven temperature to 190°C (375°F). Arrange tomato slices on a sheet tray lined with paper towels, season with salt, and let sit. Blot with more paper towels afterward.
- In a bowl, mix the grated Parmesan cheese and flour, and sprinkle evenly over the bottom of the prebaked crust.
- Layer a third of the tomato slices, then half of the corn, scallions, basil, and Cheddar cheese. Repeat the layering process, finishing with a final layer of tomato slices on top.
- Whisk together eggs, half-and-half, 1 teaspoon kosher salt, and black pepper. Pour this custard mixture over the layered filling in the pie shell.
- Bake for 50 to 55 minutes, or until set and golden brown on top. Cover edges with foil if browning too quickly. Let rest for 10 minutes before serving, garnished with more torn basil leaves.
Notes
For best flavor, use fresh in-season tomatoes. Blot tomatoes well to avoid sogginess. Customize cheeses as desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg