Ingredients
Units
Scale
- 1 pie crust, homemade or store bought
- 1 tablespoon unsalted butter
- 2 small heirloom tomatoes, sliced
- 1 medium leek, halved and sliced thinly (about 2 cups)
- 1/2 cup cooked corn kernels (if using frozen, thaw and drain fully)
- 6 oz each sliced swiss cheese and cheddar cheese (about 6 pieces each)
- 1/2 cup shredded cheddar cheese
- 4 large eggs, beaten
- 1 1/2 cups milk
- 1/2 teaspoon fresh ground black pepper
Instructions
- Preheat the oven to 375˚F.
- Melt butter over medium heat in a large skillet. Add leeks and cook, stirring occasionally, until somewhat softened, about 5-6 minutes. Remove from heat and set aside.
- Roll pie crust out to about 12 inches. Gently place in a 9-inch pie pan.
- Arrange 3 pieces of sliced swiss cheese and 3 slices of cheddar cheese on the bottom of the crust. Layer half of the heirloom tomatoes on top of the cheese layer. Sprinkle half of the corn, half of the leeks, and half of the shredded cheese on top of the tomatoes. Repeat to make one more layer with remaining tomatoes, leeks, and corn, saving the remaining shredded cheese.
- In a medium mixing bowl, whisk together the beaten egg and milk and then pour over the filling.
- Arrange the remaining slices of cheese on top of the filling. Sprinkle pepper, and remaining shredded cheese on top.
- Bake in the oven for 55 minutes to 1 hour or until egg is set. Cool for 2 minutes, serve warm.
- Cook Time: 1 hour