Fresh Tomato and Basil Quiche 1 package of refrigerated breadsticks 1 teaspoon of olive oil  1 cup of  onion, slivered  1 clove garlic, minced  3/4 cup of Mozzarella cheese, shredded  1 cup of  plum tomatoes, sliced  1/4 cup of  fresh basil, shredded  1 cup of  evaporated skim milk  1 1/2 teaspoons of  cornstarch  1/4 teaspoon of  freshly ground black pepper  2 eggs  1 egg white  Unroll the breadstick dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends 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 pie plate coated with cooking spray. Fold edges under and flute; set aside. 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 in bottom of prepared crust; sprinkle with cheese. Arrange tomato slices over cheese; top with basil. Combine milk and next four ingredients in the container of an electric blender; cover and process until smooth. Pour over tomatoes. Bake at 350ºF.  for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes before serving.    Back to Quiche recipes