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Tomato-Artichoke Quiche

Yield 6 servings.

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

Nutrition 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

How to Make It

  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.

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