Crustless Corn and Tomato Pie
Bursting with vibrant flavors and wholesome ingredients, this Crustless Corn and Tomato Pie is a deliciously light and simple dish perfect for any occasion. Loaded with sweet corn, juicy cherry tomatoes, and fragrant basil, this savory pie skips the crust but doesn't skimp on flavor, making it a low-carb, vegetarian-friendly option. A smooth blend of eggs, whole milk, and sharp cheddar cheese ties everything together, while a touch of scallions adds a mild oniony kick. With just 15 minutes of prep and a quick bake in the oven, this golden pie is an ideal choice for an easy brunch, a colorful side dish, or a satisfying summer lunch. Serve it warm or at room temperature for a comforting yet fresh meal that highlights the season’s best produce.
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Recipe Information
Ingredients
- 2 cups sweet corn kernels
- 1.5 cups cherry tomatoes, halved
- 2 scallions, thinly sliced
- 2 tablespoons fresh basil leaves, chopped
- 4 eggs
- 0.5 cups whole milk
- 1 cups sharp cheddar cheese, shredded
- 0.25 cups all-purpose flour
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 1 teaspoons olive oil or melted butter (for greasing the pan)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with olive oil or melted butter.
In a large mixing bowl, combine the sweet corn, halved cherry tomatoes, sliced scallions, and chopped basil. Mix gently to distribute evenly.
In a medium bowl, whisk together the eggs and milk until fully combined.
Add the shredded cheddar cheese to the egg mixture and stir to incorporate.
In a separate small bowl, whisk together the flour, baking powder, salt, and pepper. Gradually add the dry ingredients to the egg and cheese mixture, whisking until smooth and free of lumps.
Pour the egg mixture over the vegetables in the larger bowl. Use a spatula to gently mix everything together, ensuring the vegetables are evenly coated.
Transfer the mixture to the prepared pie dish, spreading it out evenly.
Place the pie dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and the center is just set.
Remove from the oven and let cool for about 5 minutes before slicing.
Serve warm or at room temperature. Enjoy your Crustless Corn and Tomato Pie!
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 38.3 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1124 mg | 86% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2339 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
