Recipe - Fresh Tomato And Basil Quiche

1 pack Refrigerated breadstick
dough
1 teaspoon Olive oil
1 cup Onion; slivered
1 Clove garlic; minced
Three fourths cup Mozzarella cheese; shredded
1 cup Plum tomatoes; cut or sliced up
One fourth cup Fresh basil; shredded
1 cup Evaporated skim milk
1 One half teaspoon Cornstarch
One fourth teaspoon Freshly ground black pepper
2 Eggs
1 Egg white

Unroll breadstick 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 to seal; continue
coiling dough. Repeat procedure with remaining dough to make an 8inch flat
circle. Roll dough into a 13inch circle; fit into a 9inch quiche dish or
pieplate coated with cooking spray. Fold edges under and flute; set aside.

Coat a nonstick skillet with cooking spray; add oil, and place over medium
heat until hot. Add onion and garlic; saute 8 minutes or until lightly
browned. Spread onion mixture in bottom of prepared crust; sprinkle with
cheese. Arrange tomato slices over cheese; top with basil.

Combine milk and next four ingredients in the container of an electric
blender; cover and process until smooth. Pour over tomatoes. Bake at
350#161#F for 45 minutes or until a knife inserted 1 inch from center comes
out clean; let stand 10 minutes before serving.
Posted to MCRecipe Digest V1 #200

Date: Mon, 12 Aug 1996 23:13:49 0400

From: ADAMSFMLE@aol.com