Roasted Corn & Tomato PieMariel here. For the second month in a row, I’ve had the pleasure of perusing The Painted Apron for Secret Recipe Club. As you may recall, the first time around, I made Jenna‘s Pear, Pancetta & Gorgonzola Quiche, which is literally the most delicious quiche I’ve ever eaten. Anywhere. At any time.

This month, I was tempted by her Blue Raspberry Bread with an Orange Glaze – if you take a peek, the reasons are obvious – but since I’ve been stuffing my kid full of Blueberry Kale Muffins, I decided to revisit the pie route. I landed on her Smokey Roasted Tomato & Corn Bake, which is quiche-like in consistency, and I was equally pleased with the results. This is a wonderful fall dinner or lunch and it makes great use of the ripe veggies circulating in the produce aisle. But even when those bumper crops have busted, you can easily sub in frozen corn and grape tomatoes, which seem to be perennially available.

I adjusted her proportions a bit to accommodate the depth of my frozen quiche crust, but if you have the time to make your own crust – and a suitably deep pie plate – check out her original recipe.

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Roasted Tomato & Corn Pie with Smoked Gouda and Caramelized Onions
Serves 4-6
Adapted from The Painted Apron

Ingredients:
1 pint grape tomatoes – $2.49
2 Tablespoons olive oil, divided – stock
1 small sweet onion, roughly chopped – $1.04
1 Tablespoon butter – stock
1 cup corn kernels, fresh or frozen – $0.69
½ of a red bell pepper, diced – $1.59
1 9-inch frozen deep-dish quiche/pie crust – $3.00
2 Tablespoons pesto – $4.99
3 slices bacon, cooked until crispy and crumbled – stock
2 oz. smoked Gouda cheese, cut into small cubes – $2.00
2 eggs – stock
½-cup whole milk or 2% – stock
Salt and pepper – stock
Fresh basil, chopped, to garnish (optional)
Grand total assuming “well-stocked” kitchen: $15.80
Cost per serving: $2.63

Directions:
1. Preheat the oven to 400 degrees. Line a small roasting pan with parchment paper then scatter the grape tomatoes (whole). Drizzle with about a Tablespoon of olive oil and salt and pepper, tossing well. Bake for 30 minutes, until tomatoes have started to shrivel and release their juices. Set aside.

2. While the tomatoes are roasting, heat 1 Tablespoon of olive oil and butter over low (to med-low) flame. Add the chopped onions and cook for about 30 minutes until they start to turn golden and caramelize. Check onions and stir frequently to prevent them from burning – turn down the flame as necessary.

3. Add the diced pepper and corn to the skillet with the onions (if you’re using frozen corn, you don’t have to thaw it first). Increase the heat to medium and cook for an additional 10 minutes. Season with salt and pepper (be sure to taste to gauge saltiness).

4. Spread the pesto onto the bottom of the pie crust then add the vegetable mixture. Sprinkle with the crumbled bacon and gouda cubes. Top with the roasted tomatoes.

5. Whisk together the milk and eggs until smooth then season with salt and pepper. Pour it slowly on top of the vegetable pie until covered.

6. Preheat the oven to 350 degrees and bake for 45-55 minutes or until the center is set. Let pie rest for 15 minutes before serving. Garnish with fresh basil, if desired.

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