Tomato-Artichoke Quiche

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1 cup sun-dried tomato halves

1 cup boiling water

1 (7-ounce) can refrigerated breadstick dough

vegetable cooking spray

1 tablespoon cornmeal

1 (4-ounce) jar marinated artichoke hearts

2 cloves garlic, minced

1 medium onion, halved and thinly sliced

2 tablespoons minced green onions

1/4 cup shredded fresh basil

1 tablespoon minced fresh oregano

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1/4 cup grated parmesan cheese

1 cup evaporated skimmed milk

1 1/2 teaspoons cornstarch

2 eggs

1 egg white

Directions:

1. Combine tomato and water; let stand 15 minutes. Drain and cut into thin slices.
2. Separate breadstick dough into strips. Coil 1 strip of dough. Add second strip to end of first, pinching ends together; continue coiling. Repeat procedure with remaining strips to make an 8-inch-round coil. Press coiled dough into a 13-inch circle, and place in a 9-inch pieplate coated with cooking spray. Fold edges under, and flute; sprinkle with cornmeal.
3. Drain artichokes in a wire-mesh strainer, reserving liquid; chop artichokes. Pour liquid into a nonstick skillet; place over medium-high heat until hot. Add garlic and onions; saute 5 minutes. Stir in basil and oregano; remove from heat.
4. Arrange tomato, artichokes, and onion mixture over dough; sprinkle with cheeses.
5. Combine milk and remaining 3 ingredients in container of an electric blender; cover and process until smooth. Pour over cheese. Bake at 375° for 35 minutes. Let stand 10 minutes.

By RecipeOfHealth.com