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Tomato Artichoke Quiche

Heart.Foods's picture
  Sun dried tomato halves 1 Cup (16 tbs)
  Boiling water 1 Cup (16 tbs)
  Refrigerated breadstick dough 7 Ounce (1 Can)
  Vegetable cooking spray 1
  Cornmeal 1 Tablespoon
  Marinated artichoke hearts 4 Ounce (1 Jar)
  Garlic 2 Clove (10 gm), minced
  Onion 1 Medium, halved and thinly sliced
  Minced green onions 2 Tablespoon
  Shredded fresh basil 1⁄4 Cup (4 tbs)
  Minced fresh oregano 1 Tablespoon
  Shredded part skim mozzarella cheese 2 Ounce (1/2 Cup)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Evaporated skimmed milk 1 Cup (16 tbs)
  Cornstarch 1 1⁄2 Teaspoon
  Eggs 2
  Egg white 1

Combine tomato and water; let stand 15 minutes.
Drain and cut into thin slices.
Separate breadstick dough into strips.
Coil 1 strip of dough.
Add second strip to end of first, pinching ends together; continue coiling.
Repeat procedure with remaining strips to make an 8-inch-round coil.
Press coiled dough into a 13-inch circle, and place in a 9-inch pieplate coated with cooking spray.
Fold edges under, and flute; sprinkle with cornmeal.
Drain artichokes in a wire-mesh strainer, reserving liquid; chop artichokes.
Pour liquid into a nonstick skillet; place over medium-high heat until hot.
Add garlic and onions; saute 5 minutes.
Stir in basil and oregano; remove from heat.
Arrange tomato, artichokes, and onion mixture over dough; sprinkle with cheeses.
Combine milk and remaining 3 ingredients in container of an electric blender; cover and process until smooth.
Pour over cheese.
Bake at 375° for 35 minutes.
Let stand 10 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Lacto Ovo Vegetarian

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