Fresh Tomato And Basil Quiche - cooking recipe

Ingredients

1 (7 oz.) pkg. refrigerator breadstick dough
1 c. slivered onion
1 c. garlic, minced
1 c. (1/4-inch thick) sliced plum tomato
1 c. evaporated skim milk
vegetable cooking spray
1 tsp. olive oil
3/4 c. (3 oz.) shredded Mozzarella cheese
1/4 c. shredded fresh basil
1 1/2 tsp. cornstarch
1/4 tsp. ground pepper
2 eggs
1 egg white

Preparation

Unroll dough, separate into strips.
Coil 1 strip around itself in a spiral.
Add second strip to end of first strip, pinching ends to seal.
Repeat until you have an 8-inch flat circle.
Roll dough into 13-inch circle; fit into 9-inch quiche dish, coated with spray.
Fold edge under, put aside.
Spray nonstick skillet with oil; add oil, place on medium heat until hot.
Add onion and garlic; saute 8 minutes until lightly browned.
Spread onion mix over crust; sprinkle with cheese.
Arrange tomato slices over cheese; top with basil.
Combine milk and next 4 ingredients in container of electric blender; process until smooth.
Pour over tomatoes.
Bake at 350\u00b0 for 45 minutes or until a knife inserted 1 inch from center comes out clean.
Let stand 10 minutes.
Fat 6.9 grams.