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Tomato Corn Pie: Submitted by: Meg Martin | Date Added: 30 Aug 2017
Listed in: Sweets / Pies

3 - 5 tomatoes (personal preference on how many tomatoes you want in the pie) peeled, squeezed gently to remove juice, chopped and allowed to drain in colander while doing other prep
1/2 onion chopped,and sauteed
1 c. olive oil mayo
1/8-1/4 c. whole milk
1/2-3/4 tsp. sriracha (to your taste)
2 c. shredded extra sharp cheddar cheese, divided
1-2 slices bacon, chopped and cooked crisp (optional)
3/4 c. frozen corn thawed
1 tsp fresh snipped chives
1 tsp fresh lemon basil chopped
1 fully pre-baked pie crust

Cooking Instructions

Preheat oven to 400 degrees.
Peel the tomatoes, squeeze liquids out as much as you can, then chop and set in colander to drain.
Saute onion until softened and beginning to turn golden. Remove from pan and let cool. Mix mayo, whole milk, 1 c. cheddar, bacon, onion and sriracha.
Sprinkle the remaining 1 c. shredded cheddar in the bottom of the pie shell. Place tomatoes on top of the cheese. Sprinkle corn over the pie contents. Spread the mayo mixture over all.
Bake for 30-40 minutes...depends on how many tomatoes you add. The top of the pie will be golden. Watch the crust, you may have to cover it to prevent over browning.

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