1 tablespoon olive oil
1 medium onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
1/2 teaspoon each: dried thyme, salt
Freshly ground pepper
2 cups dried bread cubes, in 1/4-inch dice
3/4 pound medium shrimp
1 cup corn kernels
1/2 cup shredded Gruyere cheese
1/2 cup each: half-and-half, crushed tomatoes
2 tablespoons minced fresh parsley
1/2 teaspoon ground red pepper
Heat oven to 350° F. Heat oil in heavy skillet over medium heat; cook onion, green pepper and celery in skillet over medium heat until onions soften, about 3 minutes. Season with thyme, salt, pepper; set aside.
Line 10-inch greased deep pie pan with bread cubes; top with onion mixture, shrimp, corn and cheese; set aside.
Whisk together eggs, half-and-half, tomatoes, parsley and red pepper in a large bowl; pour mixture over ingredients in pie pan. Bake until custard sets, about 35 minutes; let stand 5 minutes before cutting.
Makes 8 servings.