julia has become our quiche queen and we sell quite a few each week. in last month’s gourmet magazine, there was a recipe for a quiche-like tomato and corn pie. tomatoes are “heading home” for the season, but there will still be some at the market, even though this time of year, they become a little juicier and more acidic. we will remove seeds and drain well when we use the beauties from the farmers. this pie has a biscuit type crust (baking powder).<\/p>\n
2 cups flour
\n1 T. baking powder
\n13\/4 t. salt
\n3\/4 stick cold butter, cut into 1\/2 inch cubes, plus 2 t. melted
\n3\/4 cup whole milk
\n1\/3 cup mayo
\n2 T. lemon juice
\n13\/4 lb. tomatoes, peeled and sliced crosswise 1\/4 in. thick, divided
\n11\/2 cups corn pureed in a food processor, divided
\n2 T. chopped basil, divided
\n1 T. chives, divided
\n1\/4 t. black pepper, divided
\n8 ounces coarsely grated sharp cheese, divided
\n9 inch glass pie plate
\nwhisk tog. flour, baking powder, and 3\/4 t. salt in a bowl, then with fingers, blend in 3\/4 stick butter until it resembles coarse meal. add milk, stirring until mixture just forms a dough, then gather into a ball. divide dough in half and roll out 1 piece between 2 sheets of plastic wrap into a 12 inch round (1\/8 inch thick). remove top sheet of wrap, lift dough using bottom sheet and invert onto pie plate, patting with fingers to fit.
\npreheat oven to 400 degrees.
\nwhisk together mayo and lemon juice. arrange half of the tomatoes in crust, overlapping, sprinkle with half the corn, 1 T. basil, 1\/2 T chives, 1\/2 t. salt, 1\/8 t. pepper.
\nrepeat, then sprinkle with 1 cup of cheese. pour mayo mixture over and sprinle with rest of cheese. roll out other crust, fit over filling folding edge under bottom crust, pinching to seal. cut 4 steam vents, brush with 2 t. melted butter. bake 30-35 minutes til golden and bubbly. can be served warm, room temp. or the next day, reheated.<\/p>\n","protected":false},"excerpt":{"rendered":"
julia has become our quiche queen and we sell quite a few each week. in last month’s gourmet magazine, there was a recipe for a quiche-like tomato and corn pie. tomatoes are “heading home” for the season, but there will…<\/p>\n","protected":false},"author":176,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yoast_head":"\r\n