Fresh tomato & basil quiche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Refrigerated breadstick dough |
| 1 | teaspoon | Olive oil |
| 1 | cup | Onion; slivered |
| 1 | clove | Garlic; minced |
| ¾ | cup | Mozzarella cheese; shredded |
| 1 | cup | Plum tomatoes; sliced |
| ¼ | cup | Fresh basil; shredded |
| 1 | cup | Evaporated skim milk |
| 1½ | teaspoon | Cornstarch |
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | Eggs | |
| 1 | Egg white | |
Directions
Recipe by: Cooking Light Unroll breadstick dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip dough to the end of the first strip, pinching ends to seal; continue coilin dough. Repeat procedure with remaining dough to make an 8-inch flat circle. Roll dough into a 13-inch circle; fit into a 9-inch quiche dish or pieplate coated with cooking spray. Fold edges under and flute; set aside.
Coat a nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add onion and garlic; saute 8 minutes or until lightly browned. Spread onion mixture in bottom of prepared crust; sprinkle with cheese. Arrange tomato slices over cheese; top with basil.
Combine milk and next four ingredients in the container of an electric blender; cover and process until smooth. Pour over tomatoes. Bake at 350#16 for 45 minutes or until a knife inserted 1 inch from center comes out clean let stand 10 minutes before serving.
Compliments of:
Kathleen's Recipe Swap Page recipes@...