Asiago and Tomato Pie

Author: Canadian Living

You can use any sharp cheese to make this crustless pie, but the tang of Asiago is especially pleasing.

  • Portion size 8 servings
  • Credits : Holiday Best: 2002

Ingredients

  • 1 tablespoon vegetable oil
  • 3/4 cups chopped onions
  • 1 clove garlic minced
  • 4 eggs
  • 1 cup milk
  • 1 cup diced seeded plum tomato
  • 1 cup grated Asiago cheese
  • 1/2 cup Italian bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley

Method

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.

Nutritional facts Per each of 8 servings: about

  • Sodium 566 mg
  • Protein 10 g
  • Calories 172.0
  • Total fat 10 g
  • Cholesterol 110 mg
  • Saturated fat 5 g
  • Total carbohydrate 10 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asiago and Tomato Pie

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