Fresh Tomato And Basil Quiche Recipe

By naqgal90

Ingredients

• 1 (7-ounce) package refrigerated breadstick dough
• Vegetable cooking spray
• 1 teaspoon olive oil
• 1 cup slivered onion
• 1 clove garlic, minced
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1 cup (1/4-inch-thick) sliced plum tomato
• 1/4 cup shredded fresh basil
• 1 cup evaporated skimmed milk
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon freshly ground pepper
• 2 eggs
• 1 egg white

Details

Adapted from ifood.tv

Preparation

Step 1

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 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 4 ingredients in container of an electric blender; cover and process until smooth.
Pour over tomato.
Bake at 350° for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes