Mix the curd cheese well with the cream and the egg yolks in a baking bowl.
Cut the cheese into very small cubes and add to the curd mixture form. Season with salt, pepper and nutmeg.
Whip the egg whites until stiff and fold them into the curd mixture. Fill this into a buttered, wide baking dish.
Cut a small lid off the tomatoes. Season the cut surfaces with oregano, salt and pepper.
Place the tomatoes in the curd mixture and sprinkle with Sbrinz.
Meanwhile, bake on the lowest shelf of the oven heated to 220 °C for 25-half hours.
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