Perfect for a summer brunch or try it with a tossed salad for a light supper.
Serves: 8
  • Crust
  • ¾ cup whole-wheat pastry flour or almond flour
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ⅓ cup extra-virgin olive oil
  • 5 tablespoons cold water
  • Filling
  • 3 large eggs
  • 1 cup coconut or almond milk
  • ½ cup shredded sharp Cheddar cheese, divided
  • 2 medium tomatoes, sliced
  • 1 cup frozen corn kernels
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  1. To prepare crust: Combine whole-wheat flour, all-purpose flour, ½ teaspoon each salt and pepper in a large bowl.
  2. Make a well in the center, add oil and water and gradually stir them in to form a soft dough.
  3. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
  4. Preheat oven to 400°F.
  5. Roll the dough into a 12-inch circle on a lightly floured surface.
  6. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides.
  7. Trim any overhanging crust.
  8. 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.
  9. Bake for 20 minutes.
  10. Remove the foil or paper and weights.
  11. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
  12. To prepare filling: Whisk eggs and milk in a medium bowl.
  13. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese.
  14. Sprinkle with corn, thyme, ¼ teaspoon each salt and pepper and the remaining ¼ cup cheese.
  15. Layer the remaining tomatoes on top and sprinkle with the remaining ¼ teaspoon salt.
  16. Pour the egg mixture over the top.
  17. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes.
  18. Let cool for 20 minutes before serving.
Nutrition Information
Serving size: 1 Calories: 258 Fat: 14 Carbohydrates: 24 Sodium: 379 Fiber: 2 Protein: 8