Shrimp Pie

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

4 eggs

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.