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Name: Fresh Tomato and Basil Quiche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ts olive oil; 1 1/2 ts Cornstarch; 2 Eggs; 3/4 c Mozzarella cheese; shredded; 1/4 ts Black Pepper freshly ground; 1 Egg white; 1 Garlic minced; 1/4 c Fresh basil; shredded; 1 c Evaporated skim milk; 1 c Plum tomatoes; sliced; 1 c Onion; slivered; 1 pk Refrigerated breadstick

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INGREDIENTS

1 ts olive oil
1 1/2 ts Cornstarch
2 Eggs
3/4 c Mozzarella cheese; shredded
1/4 ts Black Pepper ; freshly ground
1 Egg white
1 Garlic ; minced
1/4 c Fresh basil; shredded
1 c Evaporated skim milk
1 c Plum tomatoes; sliced
1 c Onion; slivered
1 pk Refrigerated breadstick

Servings

INSTRUCTIONS

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 8-inch flat circle. Roll dough into a 13-inch circle; fit into a 9-inch 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 MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com

NOTES

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Fresh Tomato and Basil Quiche

1 ts olive oil
1 1/2 ts Cornstarch
2 Eggs
3/4 c Mozzarella cheese; shredded
1/4 ts Black Pepper freshly ground
1 Egg white
1 Garlic minced
1/4 c Fresh basil; shredded
1 c Evaporated skim milk
1 c Plum tomatoes; sliced
1 c Onion; slivered
1 pk Refrigerated breadstick

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 8-inch flat  circle. Roll dough into a 13-inch circle; fit into a 9-inch 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 MC-Recipe Digest V1 #200    Date: Mon, 12 Aug 1996 23:13:49 -0400    From: ADAMSFMLE@aol.com

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Nutrition

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Serving Size: 1 Serving (132g)
Recipe Makes: 6 Servings

Calories: 126
Calories from Fat: 76 (60%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 1.2g
Cholesterol 352.5mg		108 %
Sodium 126mg		4 %
Potassium 125.8mg		3 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.3g
Protein 11.2g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 126

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