This old-fashioned, savory, and crustless pie is perfect for brunch, but also great as a light summer lunch or dinner. It’s a super way to enjoy your garden’s harvest. 

• 2 medium tomatoes, cut and seeded
• 3 ears of corn, cut from the cob
• 1 Tbsp. butter melted
• 1/3 C. green onion, chopped
• 1 C. sharp Cheddar, grated
• 1 C. sour cream
• 3 eggs
• 1 ½ C half & half
• 1 tsp. garlic salt
• pepper to taste
• 1 tsp. fresh thyme, chopped

Drain the tomatoes and the corn on a paper towel to remove excess liquid. Mix together tomatoes, corn, butter, onion. Put into a pie pan. Mix together remaining ingredients and pour over veggies. Bake at 350 degrees until puffy and the center jiggles firmly (30-40 min.)