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Roasted Tomato & Corn Pie with Smoked Gouda and Caramelized Onions

October 20, 2014 by Mariel Goodson 13 Comments

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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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Filed Under: Breakfast & Brunch, Entrees, Recipe Index, Recipes Under $20, Side Dishes, Super Sundays Tagged With: Appetizers, autumn, entrees, family, food, kid-friendly, recipes, Recipes Under $20, secret recipe club

About Mariel Goodson

The daughter in this mother-daughter duo, Mariel is the co-founder of Brass Hill Design and a former magazine writer who has contributed to Martha Stewart Living, Better Homes & Gardens, SELF, Redbook and Good Housekeeping, among many others.

Comments

  1. Jenna says

    October 20, 2014 at 8:23 am

    Oh goodness, I can’t believe you got me twice in a row! I am thrilled you loved the pear quiche and flattered you chose another pie…I do make a lot of savory pie type dishes, such a great way to use up bits and pieces~ Your pie looks beautiful!! Thank you for your sweet praise~

    Reply
  2. Erin @ Making Memories says

    October 20, 2014 at 9:30 am

    This looks amazing! Great SRC pick!

    Reply
  3. gloria says

    October 20, 2014 at 11:52 am

    what beautiful look this recipe dears!!! amazing! I will save this love like look the tomatoes!!

    Reply
  4. Sashi @ GetOffTheCouchAndCook says

    October 20, 2014 at 6:37 pm

    Yum! That looks so good! 🙂

    Reply
  5. Debbi Does Dinner Healthy says

    October 20, 2014 at 8:45 pm

    I can practically SMELL this! I gotta get some of that smoked gouda, it looks amazing!

    Reply
  6. Veronica says

    October 21, 2014 at 12:12 am

    What a beautiful savory pie! It’s so colorful I just love it!

    Reply
  7. Sweet as Sugar Cookies says

    October 22, 2014 at 12:44 am

    What an eye-catching pie! Truly a feast for the senses.

    Reply
  8. Desi says

    October 22, 2014 at 10:40 am

    I love everything about this! I am a huge lover of gouda and caramelized onions! This sounds and looks amazing.

    Reply
  9. Margaret says

    October 22, 2014 at 11:02 pm

    That looks amazing!! Gouda. Caramelized onions. roasted tomatoes. YES!!

    Reply
  10. Linda says

    October 26, 2016 at 9:22 am

    This is a beautiful pie and looks absolutely delicious. This recipe doesn’t call for eggs. What holds it together?

    Reply
    • Mariel Goodson says

      October 26, 2016 at 10:28 am

      Hi Linda – thanks for your note! This does in fact include eggs – two of them listed out in the ingredients! You may just have missed them 🙂

      Reply
      • Linda says

        October 26, 2016 at 11:21 am

        Thanks so much, I don’t know how I missed that! I’m definitely making this for brunch with my in-laws. Love your recipes!

        Reply
        • Mariel Goodson says

          October 26, 2016 at 11:26 am

          Definitely a perfect brunch food!

          Reply

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