| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Veg02 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 15 |
sl |
Italian bread; 1/2 inch thick |
| 1 |
c |
Milk |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Onion; thinly sliced |
| 1/2 |
c |
Green pepper; thinly sliced |
| 1/2 |
lb |
Italian fontina; grated |
| 3/4 |
lb |
Ripe tomatoes; sliced 1/3" thick |
| 1 |
|
Salt; to taste |
| 1 |
|
Freshly ground black pepper; to taste |
| 1 |
ts |
Dried oregano |
| 4 |
|
Eggs |
| 1/2 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
Preheat the oven to 400 degrees. Butter a 9 inch pie or quiche pan. Brush
the bread rounds with milk and allow them to soften slightly. Line the pie
pan wiht them, forming a scalloped edge with the crusts and squeezing the
bread close together on the bottom to fill all holes. Bake the crust for 15
to 20 minutes until lightly golden.
Meanwhile, prepare the filling. Heat the oil in a skillet and saute the
onions and peppers until they begin to soften, about 3 minutes. Season with
salt and pepper and reserve. When the crust is slightly brown, remove it
from the oven. Cover with the onions and peppers; sprinkle the grated
fontina and layer the tomatoes evenly on top. Sprinkle with the oregano and
season with salt and pepper. Beat the eggs with the parmesan and a pinch of
salt and pepper and pour over the filling. Bake for 20-30 minutes, until
the eggs are set and the crusts golden brown. Serve hot.
Per serving: 376 Calories; 15g Fat (37% calories from fat); 15g Protein;
44g Carbohydrate; 136mg Cholesterol; 1047mg Sodium
Recipe by: Classic Italian Cooking for the Vegetarian Gourmet, B. Cox
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