13 hours ago
Wednesday, August 3, 2016
Every year I post a tomato pie recipe.
Sometimes with cheese, sometimes with bacon, sometimes with mayo, sometimes with a crust.......I change it up each time.
Jersey tomatoes are here and they are the BEST!
Jersey corn, same thing.
You can fight me on this, but I will win.
This summer I made a cherry tomato pie, with corn and bacon sans crust!
So much stuff going on here, that I decided no crust was needed.
I paired up with Kings Food Markets in NJ and used their Kings Own Brand Premium Sharp Cheddar Cheese.
All cheeses are made by artisan producers in small batches in Wisconsin and perfect in my NJ tomato pie.
Delicious Cherry Tomato, Corn & Cheddar Pie:
2 ears of corn, kernels cut off
3/4 cup of milk
salt & pepper
1/2 cup of sharp cheddar cheese (use as much as you like)
handful of snipped chives
handful of chopped basil
12 cherry tomatoes, cut in half
1 onion, sliced
cooked crumbled bacon (optional)
Butter a 9" pie dish. Preheat oven to 350F.
Cook the bacon and onion in some olive oil and set aside to cool.
In a large bowl, mix the eggs, milk, raw corn, shredded or cubed cheddar, salt & pepper.
Add in the fresh herbs and cherry tomatoes.
Once the bacon and onions have cooled, fold them into the custard mixture.
Pour into the prepared pie plate and bake 35-40 minutes.
Since there is no crust to get soggy in the fridge, this holds up well as leftovers.
Great warm or even straight out of the fridge.