1Set oven to 375. If your pie crust requires par-baking, do that now. If you want to make your own, try Parker's Pastry Dough with Butter. A sweet or savory crust would work well with this recipe. Set your prepared pie crust in its baking pan on top of a sheet pan (for easy oven transfer and in case of spillage).
2We roasted the corn for 20 minutes at 375 as the oven warmed up, but leftover grilled corn would also be great. Add the corn kernels to the bottom of the pie crust. Slice all the cherry tomatoes in half and scatter over top the corn (you might not need all of them.) If using pine nuts, scatter them over the tomatoes.
3Mix together the eggs, milk, salt, herbs and cheese. Pour over top of all the fillings carefully, making sure not to overfill.
4Bake the pie for 35-40 minutes, then raise the heat to 415. Finish until no longer jiggling in the center and it has a golden color on top (another 10-15 minutes.) Serve warm, or allow to cool for 30 minutes and transfer to fridge to cool completely.