Delicious Cherry Tomato, Corn & Cheddar Pie
(from kylerhea’s recipe box)
PermaLink at: http://www.staceysnacksonline.com/2016/08/once-year-cherry-tomato-cheddar-corn-pie.html
If you make it in your pyrex casserole dish cook for an hour and then let it cool for at least 15 minutes to set the custard.
Source: Stacey Snacks
Categories: August2016, Corn, Dairy, Summer
Ingredients
- 4 eggs
- 2 ears of corn, kernels cut off
- 3/4 cup of milk
- salt & pepper
- 1/2 cup of sharp cheddar cheese (use as much as you like)
- handful of snipped chives
- handful of chopped basil
- 12 cherry tomatoes, cut in half
- 1 onion, sliced
- cooked crumbled bacon (optional)
- Butter a 9" pie dish. Preheat oven to 350F.
- Cook the bacon and onion in some olive oil and set aside to cool.
- In a large bowl, mix the eggs, milk, raw corn, shredded or cubed cheddar, salt & pepper.
- Add in the fresh herbs and cherry tomatoes.
Directions
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Butter a 9" pie dish. Preheat oven to 350F.
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Cook the bacon and onion in some olive oil and set aside to cool.
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In a large bowl, mix the eggs, milk, raw corn, shredded or cubed cheddar, salt & pepper.
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Add in the fresh herbs and cherry tomatoes.
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Once the bacon and onions have cooled, fold them into the custard mixture.
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Pour into the prepared pie plate and bake 35-40 minutes.
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Since there is no crust to get soggy in the fridge, this holds up well as leftovers.