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Roasted Garlic and Tomato Savoury Custard

By The Canadian Living Test Kitchen

Tested till perfect

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Roasted Garlic and Tomato Savoury Custard

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 346
pro 21 g
total fat 21 g
sat. fat 10 g
carb 18 g
fibre 2 g
chol 248 mg
sodium 761 mg
% RDI: -
calcium 41
iron 16
vit A 35
vit C 28
folate 15

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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.

Ingredients

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

Preparation

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.

Source : © CanadianLiving.com

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