| Cuisine: American | Type: Tart | Serves: 6 |
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Source:
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Cooking Light |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 (10-inch) Greek Baking-Powder Piecrust Cooking spray 2 large eggs 2 large egg whites 1 tsp. olive oil 4 garlic cloves, minced 2 cups chopped seeded peeled tomato (1 pound) 1 tbs. sun-dried tomato paste 1/2 tsp. salt 1/8 tsp. sugar 1 tsp. chopped fresh or 1/4 tsp. dried thyme 1 tbs. chopped fresh or 1 tsp. dried basil 1/8 tsp. pepper 2/3 cup milk 2 tbs. nonfat dry milk 2 large ripe tomatoes, cut into 1/4-inch thick slices (3/4 pound) 1/4 cup shredded Gruyere or Swiss cheese 1/4 cup finely grated fresh Parmesan cheese |
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Instructions:
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1. Preheat oven to 375°F. 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 of egg mixture over crust; set remaining egg mixture aside. Bake at 375°F for 7 minutes; cool on a wire rack. 3. Heat oil in a large nonstick skillet over medium heat. Add garlic; saute 30 seconds. Add chopped tomato, tomato paste, salt and sugar; saute 15 minutes or until thick (mixture should have 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 cheese. Bake at 375°F for 45 minutes or until knife inserted near center comes out clean. |
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2005-08-01