- Calories 277
- Caloriesfromfat 30%
- Fat 9.6g
- Satfat 4.8g
- Monofat 3g
- Polyfat 0.9g
- Protein 11.1g
- Carbohydrate 40.2g
- Fiber 3.9g
- Cholesterol 54mg
- Iron 2.3mg
- Sodium 758mg
- Calcium 140mg
Buttercrust Corn Pie with Fresh Tomato Salsa
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Serve the salsa with a slotted spoon.
How to Make It
Step 1
Preheat oven to 400°.
Step 2
To prepare the salsa, combine the first 7 ingredients in a medium bowl.
Step 3
To prepare the pie, combine crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
Step 4
Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.
Step 5
Bake at 400° for 20 minutes or until the center is set.
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hoboshm's Review
I used just 3 ears of corn, and 2% milk. Really tasty, and husband enjoyed so much he snuck an extra spoonful of filling. Filling is a little bland; you need something more than paprika to perk it up. I added half an avocado, diced, to salsa.
VestaTuran's Review
I really enjoy this dish. My husband doesnt like quiche, but he says this is the best he has had.
oldladywithcats's Review
I have been making this recipe since it came out several years ago. Then, it wasn't "light"; using 2 whole eggs in the filling and 1/2 c melted butter in the crust instead of the egg white. But either way, it is fabulous with both fresh corn and frozen corn (thawed). For the salsa, I substitute lime juice for the lemon juice and cilantro for the oregano. The salsa also needs to be prepared at least 8 hours ahead of time.
macyjoliemom's Review
This dish is really tasty. It makes a nice light supper when paired with a salad. Have made it with both fresh and frozen corn with excellent results. The salsa is a must. Otherwise the pie is a bit bland.
LeahMarie's Review
I have to make this at least once every summer. The flavors all work well together and it's so refreshing and fresh tasting. It's a great meatless meal.
GinnyinGeorgia's Review