1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried basil
1/8 teaspoon pepper
2/3 cup skim milk
2 tablespoons nonfat dry milk
2 large ripe tomatoes, cut into 1/4-inch-thick slices (about 3/4 pound)
1/4 cup (1 ounce) shredded Gruyère or Swiss cheese
1/4 cup (1 ounce) finely grated fresh Parmesan cheese
How to Make It
Preheat oven to 375°.
Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake at 375° for 7 minutes; cool on a wire rack.
Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 30 seconds. Add chopped tomato, tomato paste, salt, and sugar; sauté 15 minutes or until thick (mixture will have a pasty consistency). Remove from heat; stir in thyme, basil, and pepper.
Add milks to remaining egg mixture in bowl; beat well. Stir in tomato mixture. Arrange sliced tomatoes in bottom of prepared crust; spoon egg mixture into dish. Sprinkle with cheeses. Bake at 375° for 45 minutes or until knife inserted near center comes out clean.