Yield: 8 servings

1 tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
1/2 teaspoon dried thyme
1/2 teaspoon 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 half-and-half
1/2 cup crushed tomatoes
2 tablespoons minced fresh parsley
1/2 teaspoon ground red pepper

Preheat oven to 350 degrees 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 and pepper; set aside.

Line a 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.

Per serving: 265 calories, 32 percent of calories from fat, 9 g fat, 3.6 g saturated fat, 160 mg cholesterol, 28 g carbohydrates, 16 g protein, 525 mg sodium, 2 g fiber