Place the pie plate on a baking sheet in case the filling bubbles over.
1 (7-ounce) can refrigerated breadstick dough
3/4 cup (3 ounces) grated Swiss cheese
3/4 cup chopped reduced-fat, low-salt ham (about 1/4 pound)
1/2 cup chopped onion
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup evaporated milk
1/2 cup egg substitute
Cherry tomatoes, quartered (optional)
How to Make It
Unroll 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 together to seal; continue coiling dough. Repeat procedure with remaining dough strips. Cover dough with a towel; let rest 20 minutes. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Sprinkle cheese over bottom of crust; set aside.
Preheat oven to 375°.
Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add ham, onion, salt, and pepper; cook 4 minutes. Arrange ham mixture over cheese.
Combine milk and egg substitute; stir well with a whisk. Pour over ham mixture. Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.