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