Tomato Corn Quiche Pie

Tomato Corn Pie

adapted from 

EatingWell Mag

Single pie crust

3/4 C Egg Product 

like eggbeaters

1/2 C shredded sharp Cheddar cheese,

2 med tomatoes, sliced

1 C fresh corn kernels or frozen

1 Tbsp chopped fresh thyme or 1 teaspoon dried

Preheat oven to 400°F.

I used the prepared crusts,

 you can make your favorite pie crust

 Bake for 20 minutes.

To prepare filling: Sprinkle half the cheese

 over the crust, then layer half the 

tomatoes evenly over the cheese.

Sprinkle with corn, thyme,

 and the remaining 1/4 cup cheese.

 Layer the remaining tomatoes on

 top Pour the egg beaters 

over the top.

Bake the pie until a knife inserted

 in the center comes out clean,

40 to 50 minutes. Let cool 

for 20 minutes before serving.

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