Fresh Tomato Corn Pie

Being a tomato lover, I'm really enjoying the home grown tomatoes from our local produce stand!  Tomato sandwiches, tomatoes stuffed with tuna salad, roasted tomatoes, tomatoes and basil on pasta, caprese salad and the list goes on.  One of my favorite lunch dishes is tomato pie... but of course, it can be served for breakfast, brunch, or supper for that matter!  Here's my take on it:

1 pie crust (I used Pillsbury refrigerated crust)

Filling:

3 large eggs (or ¾ cup Egg Beaters)

1 cup milk (or ½ cup half & half and ½ cup milk)

½ cup shredded Mexican cheese, divided

2 medium tomatoes, peeled & sliced – cut each slice into quarters (or 1 large tomato)

1 cup fresh corn kernels (or you can use frozen corn kernels)

Salt and pepper to taste (about ¼ teaspoon of each)

1 Tablespoon basil (optional)

¼ cup Panko bread crumbs

Preheat oven to 375 degrees

Place the pie crust in a 9-inch pie or quiche pan.  Prick with fork and bake for about 15 minutes… this will avoid the dreaded soggy crust!  Once it’s out of the oven, sprinkle the Panko bread crumbs lightly over the crust… this also helps avoid sogginess.

Whisk the eggs, milk, salt, pepper & basil in a medium bowl.  Sprinkle half of the cheese over the crust.  Then layer the tomatoes evenly over the cheese. Top this with the   corn and then the remaining ¼ cup cheese.  Pour the egg mixture over the top.

Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes.  Let cool for 20 minutes before serving.