Recipe Box, Smokey Roasted Tomato & Corn Bake

When my sister and her husband arrived in Orange Beach after a long trip from Southern California, I had no clue if they would want to have dinner with me, or just settle into their rental house and rest after traveling

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I wanted to have something that we could eat together or that I could hand to them to take home for dinner

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I ultimately decided to make them a good ole tomato pie!   What a better dish to welcome people to the South!

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Grape tomatoes roasted with olive oil and salt and pepper

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sauteed sweet onion and peppers

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fresh corn cut from the cob~

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Crispy bacon and smoked Gouda~now we’re talkin”!

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A layer of pesto on the freshly baked pie crust and load her up!

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Top with those gorgeous roasted tomatoes

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Add eggs beaten with milk or cream, salt and pepper

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Bake at 325-350 for about an hour

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You will be very popular!

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So after a cocktail on the porch, I sent them on their merry way

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with a big ole’ tomato pie!

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with one piece missing, ahemmm….

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pssst… here’s a little trick I discovered~ if you don’t have any pie weights or beans to use when pre-baking your crust, use glass vase beads, marbles or sea glass!

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worked like a charm and so pretty!

Smokey Roasted Tomato & Corn Bake

  • Servings: 4-6
  • Difficulty: medium
  • Print

1 pie crust dough round

1 pint grape tomatoes

2 cups corn, freshly cut from the cob or use frozen

1 red pepper, diced

1 large sweet onion, diced

4-6 slices bacon, cooked and crumbled

2 T pesto sauce

4 oz. smoked Gouda cheese, cut into small cubes

4 eggs

1 cup milk or half and half

salt and pepper

1 T butter

1 T olive oil

fresh basil for garnish

Cook onion

Bake pie shell at 425 for 11 minutes, using foil and pie weights, beans, or marbles to keep bottom from rising up.  Set aside to cool.  Once cool spread bottom with a layer of pesto

Roast tomatoes on a foil lined baking sheet.  Drizzle with olive oil and season well with salt and pepper.  Bake at 400 for 20-30 minutes until tomatoes have burst and look done.

Saute onion in large skillet with butter and olive oil.  Once onion starts to brown, about 10 minutes, stir in peppers and corn and cook 5 more minutes.  Put vegetable mixture into pie crust. Add bacon and cheese cubes.  Top with roasted tomatoes.  Beat eggs and add milk or cream.  You should have 1 1/2 cups. Season with salt and pepper.  Pour egg mixture slowly over all, letting it seep down into the nooks and crannies.  Gently push tomatoes down into the liquid.  Bake at 350 for 45-60 minutes.  Pie is done when middle is set.  Let pie rest for 30 minutes, lightly covered, for best cutting results.

Note: you can also make this crustless.   Just stir the pesto into the vegetable mixture while it’s still warm in the skillet and bake everything in a baking dish

You can also make this crustless! Just add pesto to vegetable mix and bake in a baking dish.

Enjoy!

Comments
6 Responses to “Recipe Box, Smokey Roasted Tomato & Corn Bake”
  1. Liz Mackie says:

    Thank you for the nice recipe. Have a Great Day! 

    Like

  2. Happier Than A Pig In Mud says:

    A welcome meal after a long day I’m sure:@)

    Like

  3. lulu says:

    Boy, is your timing good! I planned on making quiche today, but your recipe sounds great and I just happen to have all the ingredients so…..
    For pie weights, I also use stones. Seems to work.

    Like

  4. This version looks delicious! I don’t think I have ever seen one with corn, but I am sure it is wonderful. I love a tomato pie for a summer meal — just doesn’t get any better.

    Like

  5. Mary says:

    All those yummy flavors with the pesto, bacon and smoked gouda take your tomato pie over the top Jenna! The glass marbles are a great idea, so much better & prettier than the beans I reuse 🙂

    Like

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  1. […] stuffing my kid full of Blueberry Kale Muffins, I decided to revisit the pie route. I landed on her Smokey Roasted Tomato & Corn Bake, which is quiche-like in consistency, and I was equally pleased with the results. This is a […]

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