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1
For the crust:
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2
Mix well white flour, whole-wheat flour, 1/2 teaspoon each salt and pepper in a large bowl.
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3
Make a well in the center, add oil and water and gradually stir them in to form a soft dough.
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4
Wrap the dough in plastic and chill in the refrigerator for at least 15 minutes or up to 1 hour.
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5
Preheat oven to 400F.
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6
Line the dough with a piece of parchment paper that is large enough to lift out the dough easily, roll the dough into a 12-inch circle.
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7
Lift the parchment papper to transfer into a 9-inch deep dish pie pan, and press into the bottom and up the sides.
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8
Trim any overhanging crust, using a fork to poke some holes at the bottom.
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9
Bake for 20 minutes.
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10
Let cool on a wire rack for at least 20 minutes or up to 1 hour.
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11
For the filling:
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12
Whisk eggs and milk in a medium bowl.
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13
Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese.
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14
Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese.
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15
Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt.
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16
Pour the egg mixture over the top.
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17
Use the foil papper to cover the edge of the pie to prevent the crust from going too brown or burning.
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18
Bake the pie until a knife or wood stick inserted in the center comes out clean, about 50 minutes.
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19
Let cool for 30 minutes.
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20
Serve and enjoy!
