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Title: Fresh Tomato & Basil Quiche
Categories: Autumn Entree Summer
Yield: 6 Servings
| 1 | pk | Refrigerated breadstick |
| Dough | ||
| 1 | ts | Olive oil |
| 1 | c | Onion -- slivered |
| 1 | Clove garlic -- minced | |
| 3/4 | c | Mozzarella cheese -- |
| Shredded | ||
| 1 | c | Plum tomatoes -- sliced |
| 1/4 | c | Fresh basil -- shredded |
| 1 | c | Evaporated skim milk |
| 1 1/2 | ts | Cornstarch |
| 1/4 | ts | Freshly ground black pepper |
| 2 | Eggs | |
| 1 | Egg white |
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 of dough to the end of the first strip, pinching ends to seal; continue coiling
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#161#F for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes before serving.
Recipe By : Cooking Light
From: Adamsfmle@aol.Com Date: Mon, 12 Aug 1996 23:13:49 -0400
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