Buttercrust Corn Pie with Fresh Tomato Salsa

Ingredients

• 0.1 teaspoon pepper black
• 3 tablespoons butter melted
• 1 large eggs lightly beaten
• 1 large egg whites lightly beaten
• 2 large egg whites lightly beaten
• 1.3 cups skim milk fat-free divided
• 2 tablespoons flour all-purpose
• 2.8 cups ears corn fresh ( 5 ears)
• 0.5 cup spring onion thinly sliced
• 2 tablespoons jalapeno seeded chopped
• 2 tablespoons juice of lemon fresh
• 3 tablespoons olives ripe chopped
• 0.5 teaspoon onion salt 
• 0.5 teaspoon oregano dried
• 0.1 teaspoon paprika 
• 3 tablespoons parmesan fresh grated
• 0.5 teaspoon salt 
• 1.3 cups saltines fat-free crushed ( 35 crackers)
• 1 teaspoon sugar 
• 2.5 cups tomatoes chopped

Equipment

• bowl
• sauce pan
• oven
• wire rack

Directions

1. Preheat oven to 40
2. To prepare the salsa, combine the first 7 ingredients in a medium bowl.
3. To prepare the pie, combine crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray.
4. Bake at 400 for 5 minutes; cool on a wire rack.
5. Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes.
6. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives.
7. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture.
8. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.
9. Bake at 400 for 20 minutes or until the center is set.