Tomato-Artichoke Quiche

Oxmoor House
6 servings.


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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


Combine tomato and water; let stand 15 minutes. Drain and cut into thin slices.

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.

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.

Arrange tomato, artichokes, and onion mixture over dough; sprinkle with cheeses.

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.

Created date

August 2009

Nutritional Information

Calories 261
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 2.9 g
Monofat 3.3 g
Polyfat 1.2 g
Protein 14.5 g
Carbohydrate 32.4 g
Fiber 0.0 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 664 mg
Calcium 0.0 mg