Fontina and tomato pie (tortino di fontina)

Yield: 6 servings

Measure Ingredient
1 tablespoon Butter
15 slices Italian bread; 1/2 inch thick
1 cup Milk
2 tablespoons Olive oil
½ cup Onion; thinly sliced
½ cup Green pepper; thinly sliced
½ pounds Italian fontina; grated
¾ pounds Ripe tomatoes; sliced 1/3" thick
1 Salt; to taste
1 Freshly ground black pepper; to taste
1 teaspoon Dried oregano
4 Eggs
½ cup Parmesan cheese; grated

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 Converted by MM_Buster v2.0l.

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