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Fresh Tomato Basil Quiche Recipe

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This recipe for Fresh Tomato Basil Quiche, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Cunningham, School of Human Ecology, TTU
Added: Wednesday, February 6, 2008


7 oz pkg breadstick dough
vegetable cooking spray
1 tsp olive oil
1 cup slivered onion
2 cloves garlic, minced
1 medium yellow squash, thin
¾ cup shredded mozzarella cheese
1 cup sliced plum or Roma tomato
¼ cup shredded fresh basil
1 cup evaporated skimmed milk
1 ½ tsp cornstarch
¼ tsp freshly ground pepper
2 eggs
1 egg white

Unroll dough; separate into strips. Working on a flat surface, coil 1 strip of dough around itself in a spiral pattern. Add a second strip to end of first strip, and pinch ends together 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.
Coat a nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add onion and garlic; sauté 8 minutes or until lightly browned. Spread onion mixture and chopped squash in bottom of prepared crust; sprinkle with cheese. Arrange tomato slices over cheese; top with basil.
Combine milk and remaining 4 ingredients in container of an electric blender; cover and process until smooth. Pour over tomatoes. Bake, uncovered, at 350 degrees for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes. Yield: 6 servings (serving size: 1 wedge)

Calories 207 Protein 12.4g Fat 6.9g Cholesterol 84mg
Sodium 341mg Calcium 234mg




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