Crustless Corn and Tomato Pie
"This recipe is great for using up extra bread. It makes a good brunch dish as well as an unusual dinner."
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄2 cups whole kernel corn
- 1 (28 ounce) can no-salt-added whole tomatoes, undrained
- 6 slices bread, torn into small pieces
- 1 clove garlic, pressed or minced
- 1⁄4 cup chopped green onion (, scallions)
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 2 tablespoons corn oil margarine
- 1 large egg
- 3 large egg whites
- 4 ounces reduced-fat sharp cheddar cheese, grated (1 cup)
- 1⁄2 cup fresh breadcrumb (1 slice)
directions
- Preheat the oven to 375 Degrees F.
- Spray a 10-inch pie plate with non stick vegetable spray and set aside.
- Combine all ingredients except the cheese and bread crumbs in a large bowl and mix well.
- Spoon the mixture into the prepared pie plate.
- Top with the cheese and bread crumbs.
- Bake the pie in the preheated oven until a rich, golden brown, approximately 30 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was OK. My biggest complaint was that it was a bit dry and a bit lacking in flavour. I imagine it was an attempt to keep it low fat, but I think a little low-fat cream would improve it, and some other spice and a more flavoursome herb like basil would be good too.
RECIPE SUBMITTED BY
BeckyF
Las Vegas, Nevada
My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.
