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
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
- Folate 15.0
- Calcium 41.0
- Vitamin A 35.0
- Vitamin C 28.0
