Tomato-Artichoke Quiche

Name: Tomato-Artichoke Quiche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters shredded fresh basil; 198 grams refrigerated breadstick dough; 1 Tbsp cornmeal; 2 teaspoons cornstarch; 1 egg white; 2 eggs; 2 cloves garlic, minced; 2 Tbsps minced green onions; 113 grams marinated artichoke hearts; 1 medium onion, halved and thinly sliced; 1 Tbsp minced fresh oregano; 59 milliliters grated Parmesan cheese; 57 grams 1/2 cup shredded part-skim mozzarella cheese; 237 milliliters evaporated skimmed milk; 237 milliliters sun-dried tomato halves; 237 milliliters boiling water

You can never have too many Mediterranean recipes, so give Tomato-Artichoke Quiche a try. This main course has 317 calories, 14g of protein, and 15g of fat per serving. This recipe serves 6. If you have oregano, part-skim mozzarella cheese, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine tomato and water; let stand 15 minutes.

Ingredients you will need

Tomato

Water

Drain and cut into thin slices.

Separate breadstick dough into strips. Coil 1 strip of dough.

Ingredients you will need

Breadstick Dough

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.

Ingredients you will need

Cooking Spray