Recipe by Cooking Light May 1996

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Yield:
8 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Combine boiling water and currants; let stand 15 minutes. Drain and set aside.

  • Trim crusts from bread; discard crusts. Cut each slice into 4 triangles; place triangles in a single layer in a 10-inch quiche dish coated with cooking spray. Pour 1/2 cup milk over bread; let stand 5 minutes. Top with currants, cheese, and grapes.

  • Place flour in a bowl, and gradually add remaining 1 cup milk, stirring with a wire whisk until blended. Stir in 1/3 cup sugar, cornmeal, lemon rind, egg whites, and egg; pour over tart. Drizzle oil over tart, and sprinkle with 1 tablespoon sugar and rosemary. Bake at 350° for 45 minutes or until set; let cool on a wire rack.

Nutrition Facts

219 calories; calories from fat 31%; fat 7.6g; saturated fat 3.9g; mono fat 2.4g; poly fat 0.6g; protein 9.8g; carbohydrates 28.6g; fiber 0.8g; cholesterol 49mg; iron 0.8mg; sodium 108mg; calcium 174mg.
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