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Roasted Garlic And Tomato Savoury Custard

appetizers, cheese, eggs

1 pound cherry tomatoes
1 head garlic
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon (each) salt and pepper
4 eggs
1 cup milk
1/4 cup all-purpose flour
1 1/2 cups shredded Provolone cheese; 6 ounces

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. Arrange tomatoes in single layer in 6-cup oval casserole dish or 8-inch 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 oven for about 20 minutes or until tomato skins begin to shrivel. Remove from oven. Reduce temperature to 350°F. 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. Converted by MM_Buster v2.0l.

Contributor: Canadian Living Magazine - November, 1998

Yield: 4 servings

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