Ingredients
-
1 1/2
-
-
2
-
2
-
5 - 7
-
2
-
6
-
1
-
2
-
2
-
1/4
-
1 1/4
-
5
-
-
Directions
Tomato and Corn Pudding, Rich, filling, FRESH SUMMER FILLED dish that will please a vegetarian or meat eater easily!! Flavor packed into EACH BITE!! If you can’t find Havarti, you can substitute Gruyere My absolute favorite to make for my vegetarian nieces , Goat cheese instead of havarti , Excellent By some quirk of fate I had all the ingredients except havarti and parsley used goat cheese and it was great I cut the recipe in half and only had two ears of corn Will definitely make this again
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Steps
|
1
Done
|
Heat Oven to 350 Degrees. |
|
2
Done
|
Place Tomatoes on Double Layer Paper Towels and Sprinkle Lightly With Salt and Pepper; Cover With Another Double Layer of Paper Towels. |
|
3
Done
|
in Large Skillet, Over Medium Heat, Heat Oil Tillhot. Add Onions and Corn, Cook, Stirring Frequently, Till Softened, About 6 Minutes. Add Garlic and Spinach, Cook Stirring Frequently For 1 Minutes More. Remove to Large Bowl. |
|
4
Done
|
in Another Mixing Bowl Whiks Half an Half, Eggs, Egg Whites, 1 Tsp Salt, 1 Tsp Pepper and Cayenne. Add Corn Mix and Stir Well. Stir in 1/2 C Cheese and 2 Tbsp Parsley. |
|
5
Done
|
Spray a 3 Quart Baking Pan or Gratin Pan With Nonstick Spray. Add Corn Mixture, Spread Evenly. Top With Half of the Remaining Cheese. |
|
6
Done
|
Cover Top With Slightly, Overlapping Tomato Slices. Sprinkle With Remaining Cheese. Bake 40-45 Minutes, or Til Pudding Is Set. Remove and Allow to Cool For 5 Minutes. Sprinkle With Remaining Parsley. |
