Tomato-Corn Pie

Preparation

1. To prepare crust: Combine whole-wheat flour, all-purpose flour and 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.
2. Preheat oven to 400°F.
3. 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.
4. 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 cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1⁄4 teaspoon salt. Pour the egg mixture over the top.
5. 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 & Notes

• Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days or freeze for up to 6 months. Cover and refrigerate the baked pie for up to 1 day.

• Equipment: 9-inch pie pan, preferably deep-dish

Nutrition

Per serving: 258 calories; 14 g fat (4 g sat, 9 g mono); 88 mg cholesterol; 24 g carbohydrates; 8 g protein; 2 g fiber; 379 mg sodium; 217 mg potassium.

Nutrition Bonus: Folate (15% daily value).