Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1997


Recipe Summary

6 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

245 calories; calories from fat 35%; fat 9.5g; saturated fat 3g; mono fat 4.7g; poly fat 1g; protein 12.2g; carbohydrates 28.2g; fiber 2.4g; cholesterol 84mg; iron 2.2mg; sodium 477mg; calcium 248mg.