Tomato And Corn Pudding

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 1/2 lbs firm ripe tomatoes, trimmed and sliced 1/4 inch thick
• salt and pepper
• 2 tablespoons olive oil
• 2 large onions, chopped
• 5 -7 ears fresh corn, kernels cut off cobs, about 4 cups
• 2 large garlic cloves, minced
• 6 ounces fresh spinach, cleaned, dried and cut into thin strips
• 1 cup half-and-half (could use evaporated skim milk)
• 2 large eggs, plus
• 2 egg whites
• 1/4 teaspoon cayenne pepper
• 1 1/4 cups shredded havarti cheese or 1 1/4 cups gruyere cheese, divided use
• 5 tablespoons chopped fresh parsley or 5 tablespoons chives, divided use

Recipe

• 1 heat oven to 350 degrees.
• 2 place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
• 3 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 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 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 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.