Photo: Priscilla Du Preez
Tomato and Corn Pie
14 ingredients
Makes 6 (light lunch or brunch) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1016
Calories
39g
Protein
37g
Fat
135g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 3/4 teaspoons salt, divided
- 3/4 stick cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
- 3/4 cup whole milk
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 3/4 pounds beefsteak tomatoes, peeled and sliced crosswise 1/4 inch thick, divided
- 1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor, divided
- 2 tablespoons finely chopped basil, divided
- 1 tablespoon finely chopped chives, divided
- 1/4 teaspoon black pepper, divided
- 7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided
- Equipment: a 9-inch glass pie plate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes