Summer Pie

I’ll be honest with you. I wasn’t sure whether to call this a quiche or a pie…so I thought I’d go with the latter of the two and call it a Summer Pie. I found the prettiest tomatoes at the Grant Park Farmer’s Market recently and was truly inspired to make this pie. There’s nothing quite like the taste of summer vegetables/fruits, the way the sun turns them the tiniest bit sweet or salty. Heirloom tomatoes are my absolute favorite this time of year, especially sliced with a sprinkle of salt and pepper and a little dollop of mayonnaise. My goodness that’s good! But when I roast the tomatoes, they cook off some of the moisture and it really helps to bring out that rich flavors of the tomatoes.

I also threw in some fresh corn off the cob and sautéed onions, and I can easily see substituting the tomatoes for zucchini or squash as well. I’ve roasted the tomatoes in this recipe to draw some of the moisture out of them, because no one wants a watery pie.  For this pie, I also like to use a combination of shredded mozzarella and finely grated parmesan cheese, but feel free to experiment with the types of cheeses you like.

Lastly, the great thing about this pie it that it can be served for breakfast, lunch, or even for dinner, so enjoy it any time of day!

Get the Recipe: Summer Pie

Yield: 8 servings

Prep: 15 minutes mins

Cook: 1 hour hr 30 minutes mins

Total: 1 hour hr 45 minutes mins

I found the prettiest tomatoes at the Grant Park Farmer’s Market recently and was truly inspired to make this pie. There’s nothing quite like the taste of summer vegetables/fruits, the way the sun turns them the tiniest bit sweet or salty.

5 from 4 reviews

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Ingredients

For the Filling:

• 4 to 5 medium tomatoes, about 16 to 20 slices, sliced about ⅓ inch thick
• 1 tablespoon olive oil, or unsalted butter
• 1 medium yellow onion, thinly sliced
• 2 large eggs
• ⅓ cup whole milk
• ⅓ cup mayonnaise, such as like Duke or Hellman’s – not sweet like Miracle Whip
• 3 tablespoons grated parmesan cheese
• 1 very small handful finely chopped fresh herbs, about 1 tablespoon (I used basil and oregano)
• ⅛ teaspoon fine sea salt, or to taste
• 1 ear corn, raw (corn cut off the cob)
• ½ cup shredded mozzarella cheese, low-moisture

For the Crust:

• 1 round refrigerated pie crust, homemade or use store-bought crust

Optional Topping:

• Fresh Basil

Equipment

• pie pan
• sheet pan

Instructions

Prepare the dough:

• Prepare your dough, and line it in your 9″ pie pan and keep it cool in the fridge until you’re ready to use it. Or if you’re using a store bought crust, then be sure to keep it in the fridge until you’re ready to use.

Bake the tomatoes:

• Preheat the oven to 375 degrees.
• Line a large sheet pan with parchment paper. Place your slices of tomatoes in rows on your baking sheet. Sprinkle them with a little salt and pepper. Bake for 30 minutes and remove from oven (leave the oven on). They will be really thin.

Sauté the onions:

• In a medium skillet, heat the oil over medium-low heat. Add the onions and sauté for around 10 to 12 minutes until they are translucent. Once done, set them to the side and allow to cool some.

Prepare the filling:

• In a medium bowl, add the eggs, milk, mayonnaise, parmesan cheese, herbs, and salt and mix together well.
• Remove the lined pie pan from the fridge. Began to layer ½ of your sautéed onions, ½ of your raw corn, 8 tomatoes slices (use a fork and don’t worry about the seeds if you lose some), ¼ cup of your mozzarella cheese. Pour half of your liquid mixture over that layer. Then repeat this step, but I would leave 4 tomatoes slices and a little corn to put on the very top, for decorative purposes.
• Put pie pan on a sheet pan (just to be safe) and bake on the center rack of oven for 35 to 45 minutes or until golden. Remove from the oven and allow to cool.
• If you have any basil, tear some and sprinkle it on top. Slice and enjoy!

Calories: 243kcal, Carbohydrates: 15g, Protein: 6g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 53mg, Sodium: 282mg, Potassium: 228mg, Fiber: 2g, Sugar: 3g, Vitamin A: 669IU, Vitamin C: 10mg, Calcium: 85mg, Iron: 1mg