Fresh Corn and Tomato Custard Pie

1 pie crust for deep crust pie pan
2 T. butter
¼ cup chopped onion
3 large eggs
1 cup half and half
2 T. chopped fresh basil
½ tsp. Kosher salt
¼ tsp. ground black pepper
2 cups fresh corn kernels from 2-3 ears of corn or 2 cups frozen corn, thawed
1 large tomato, diced
1 cup shredded Monterey Jack, cheddar or Swiss cheese

Place pie crust in pie pan. Crimp edges. Set aside.

In a medium skillet, heat butter and add onion. Saute until golden brown.

Beat eggs, half and half, basil, salt, and pepper until frothy. Add sautéed onion, corn, diced tomato and shredded cheese. Mix well.

Pour mixture into prepared pie shell and bake in preheated 375o oven for 35-40 minutes or until golden brown and center is set. Cut into 6-8 wedges, serve with mixed green salad for light autumn lunch or brunch dish. Serves 6-8.

Add comment