Roasted Garlic and Tomato Savoury Custard

Author: Canadian Living

Let the aromas of garlic and herbs in this firm crustless quiche entice brunch guests to the table. Or serve wedges as a first course or with cold ham or pork tenderloin. Provolone is a pasta filata, or "stretched-curd," cheese shaped like a large bowling pin or sausage and sometimes encased in rope or twine. Like mozzarella, it is repeatedly stretched and heated during processing to give it a stringy texture.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 lb cherry tomato
  • 1 head garlic
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 eggs
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1 1/2 cup shredded provolone cheese (6 oz/175 g)

Method

Arrange tomatoes in single layer in 6-cup (1.5 L) oval casserole dish or 8-inch (2 L) square baking dish. Peel garlic cloves and slice thinly crosswise; add to dish. Add oil, Italian seasoning, salt and pepper; toss to coat.

Roast in 425°F (220°C) oven for about 20 minutes or until tomato skins begin to shrivel. Remove from oven. Reduce temperature to 350°F (180°C).

In bowl, whisk together eggs, milk and flour; pour over tomato mixture. Sprinkle with provolone cheese. Bake for 40 to 45 minutes or until puffed and golden.

Nutritional facts <b>Per serving:</b> about

  • Sodium 761 mg
  • Protein 21 g
  • Calories 346.0
  • Total fat 21 g
  • Cholesterol 248 mg
  • Saturated fat 10 g
  • Total carbohydrate 18 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 41.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 35.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Garlic and Tomato Savoury Custard

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