6 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Loved it!

March 18, 2015
Fantastic! I used sun-dried tomato pesto instead of tomato paste. Also, I used drained canned whole peeled tomatoes to make it a little easier.

sueb402's Review

June 30, 2011
This is delicious! Well worth the effort. I usually double the baking-powder crust and freeze half so it's handy.