Gluten Free Corn and Tomato Pie

 This is such a great dish for a brunch, or a side dish for a grilled meat.  You will not need bread because it's a PIE!  Crazy... I know.  I did not use the pre-made crust, I made Namaste's gluten free Piecrust.  Their regular recipe either makes 1 deep dish with a thick crust, or 2 regular pies with a thinner crust.  I made two pies as they seem to cook better throughout and you can add different ingredients to each based on your taste.

Here is what you will need:  pie crust, or crusts of your choice.  5 ears of corn cut from the cob, 2 large tomatoes, 1 cup shredded cheddar, 1/2 cup parmesan,  3 Tablespoons olive oil, 3 green onions, 1 seeded jalapeno pepper, 2 cloves garlic, 1/4 cup milk, 3/4 cup heavy cream, 3 eggs, salt and pepper to taste.  If you want to have a different cheese topping for one pie like I did, you can!  I used 5 slices of jalapeno jack for the topping of one pie & parmesan for the other.

Shuck your corn, wash and then cut it from the cob and place in a bowl.

 

Make your pie shells and bake them at directed temperature until ALMOST brown.  Like I said, I used GF and when working with a GF baking/pie mix keep your fingers moist to shape as these crusts can be dry.

While your crusts are in the oven, chop your green onions, seed and chop your jalapeno, and mince your garlic.  Place in a pan on a medium heat with your 3 Tablespoons of olive oil.

You will cook your onion, garlic and pepper for about 5 minutes and then add 1/4 cup water and your corn to the pan.  Stir & cover. You will saute this corn mixture for about 10 minutes.  (You don't want to cook the corn too long or on too high a heat)  While this is cooking, whisk your milk, eggs, and cream in a bowl.  Set aside.

Remove corn mixture from the pan, and drain.  Salt and pepper to taste while warm, then toss. 

Slice your tomatoes.  Preheat oven to 375 degrees.

Take the pie crusts and begin to layer:  1 cup corn, cheddar, 1 cup corn, top with tomatoes, then your last cheese.  (Parmesan or cheese of choice, I used Parm & Jalapeno Jack)

 

 

Pour your cream mixture over the top and bake at 375 degrees for about 20-25 minutes or until your center is firm.  I turn the oven off at 20 minutes and let them set in the oven.  (but your oven may be hotter or just different...so keep an eye on them if you do this)

Here is the final product.  Wait to serve until pies have cooled for about 30 minutes.  They will still be warm but not runny in the center.  

 

 **Sarcasm Note- I'm not certain how these GF crusts are going to turn out, they may be a catastrophic sucess....Your guess is as good as mine!