Tomato Artichoke Quiche
|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|
|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|
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.