Tomato Artichoke Quiche Recipe
Ingredients
| Dried tomato | 1 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| Dough | 1 Can (10oz), refrigerated | |
| Vegetable cooking spray | ||
| Cornmeal | 1 Tablespoon | |
| 1 (4-ounce) jar marinated artichoke hearts | ||
| Garlic | 2 Clove (5gm), minced | |
| Onion | 1 Medium, thinly sliced | |
| Green onions | 2 Tablespoon, minced | |
| Basil | 1/4 Cup (16 tbs), shredded | |
| Oregano | 1 Tablespoon, minced | |
| Mozzarella cheese | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Evaporated milk | 1 Cup (16 tbs), skimmed | |
| Cornstarch | 1 1/2 Teaspoon | |
| Eggs | 2 | |
| Egg white | 1 | |
Directions
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.
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.
Chef
