Asiago and Tomato Pie
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This recipe makes 8 servings
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 |
You can use any sharp cheese to make this crustless pie, but the tang of Asiago is especially pleasing.
Ingredients
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.
Source : Holiday Best: 2002
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