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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (10-inch) greek baking-powder piecrust |
cooking spray |
2 large eggs |
2 large egg whites |
1 teaspoon olive oil |
4 garlic cloves, minced |
2 cups chopped seeded peeled tomato (about 1 pound) |
1 tablespoon sun-dried tomato paste |
1/2 teaspoon salt |
1/8 teaspoon sugar |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
1 tablespoon chopped fresh or 1 teaspoon dried basil |
1/8 teaspoon pepper |
2/3 cup skim milk |
2 tablespoons nonfat dry milk |
2 large ripe tomatoes, cut into 1/4-inch-thick slices (about 3/4 pound) |
1/4 cup (1 ounce) shredded gruyère or swiss cheese |
1/4 cup (1 ounce) finely grated fresh parmesan cheese |
Directions:
1. Preheat oven to 375°.
2. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake at 375° for 7 minutes; cool on a wire rack.
3. Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 30 seconds. Add chopped tomato, tomato paste, salt, and sugar; sauté 15 minutes or until thick (mixture will have a pasty consistency). Remove from heat; stir in thyme, basil, and pepper.
4. Add milks to remaining egg mixture in bowl; beat well. Stir in tomato mixture. Arrange sliced tomatoes in bottom of prepared crust; spoon egg mixture into dish. Sprinkle with cheeses. Bake at 375° for 45 minutes or until knife inserted near center comes out clean.
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