Roasted Garlic and Tomato Savoury Custard

Tested Till Perfect

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.

Servings: 4

Ingredients:

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%

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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