Asiago and Tomato Pie
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You can use any sharp cheese to make this crustless pie, but the tang of Asiago is especially pleasing.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 172 |
| pro | 10 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 110 mg |
| sodium | 566 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 8% |
| vit A | 12% |
| vit C | 8% |
| folate | 9% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
3/4 cup (175 mL) chopped onion
1 large clove garlic, minced
4 eggs
1 cup (250 mL) milk
1 cup (250 mL) diced seeded plum tomatoes
1 cup (250 mL) grated asiago cheese
1/2 cup (125 mL) Italian seasoned bread crumbs
1/4 cup (50 mL) grated parmesan cheese
1/2 tsp (2 mL) each salt and dried oregano
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) minced fresh parsley
Preparation:
Grease deep 9-inch (23 cm) pie plate; set aside.
In skillet, heat oil over medium heat; cook onion and garlic, stirring, until onion is softened, about 5 minutes. In large bowl, whisk eggs with milk. Stir in onion mixture, tomatoes, Asiago, bread crumbs, Parmesan, salt, oregano and pepper. Pour into prepared pan.
Bake in 350°F (180°C) oven until knife inserted in centre comes out clean, 35 to 40 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day. Reheat in 350°F/180°C oven for 25 to 30 minutes.) Sprinkle with parsley.
In skillet, heat oil over medium heat; cook onion and garlic, stirring, until onion is softened, about 5 minutes. In large bowl, whisk eggs with milk. Stir in onion mixture, tomatoes, Asiago, bread crumbs, Parmesan, salt, oregano and pepper. Pour into prepared pan.
Bake in 350°F (180°C) oven until knife inserted in centre comes out clean, 35 to 40 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day. Reheat in 350°F/180°C oven for 25 to 30 minutes.) Sprinkle with parsley.
Tags:
Cheese/Other Dairy; Eggs; Vegetables; Breakfast and Brunch; Bake;
Source
Holiday Best: 2002
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