Thread: Main Dishes
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Old May 21, 2006   #19
coronabarb
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Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Fresh Tomato and Basil Quiche

1 package refrigerated breadstick dough
1 teaspoon olive oil
1 cup onion, slivered
1 clove garlic, minced
3/4 cup mozzarella cheese, shredded
1 cup plum tomatoes, sliced
1/4 cup fresh basil, shredded
1 cup evaporated skim milk
1 1/2 teaspoons cornstarch
1/4 teaspoon 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" circle; fit into a 9" greased quiche dish or pie plate. Fold edges under and flute; set aside.

In a nonstick skillet, add oil, and place over medium heat until hot. Add onion and garlic; sauté 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 blender container; cover and process until smooth. Pour over tomatoes. Bake at 350°F for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes before serving.
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