Tomato-Artichoke Quiche Recipe

Name: Tomato-Artichoke Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sun-dried tomato halves; 1 cup boiling water; 1 (7-ounce) can refrigerated breadstick dough; Vegetable cooking spray; 1 tablespoon cornmeal; 1 (4-ounce) jar marinated artichoke hearts; 2 cloves garlic, minced; 1 medium onion, halved and thinly sliced; 2 tablespoons minced green onions; 1/4 cup shredded fresh basil; 1 tablespoon minced fresh oregano; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 cup evaporated skimmed milk; 1 1/2 teaspoons cornstarch; 2 eggs; 1 egg white

Servings: persons

1 cup sun-dried tomato halves
1 cup boiling water
1 (7-ounce) can refrigerated breadstick dough
Vegetable cooking spray
1 tablespoon cornmeal
1 (4-ounce) jar marinated artichoke hearts
2 cloves garlic, minced
1 medium onion, halved and thinly sliced
2 tablespoons minced green onions
1/4 cup shredded fresh basil
1 tablespoon minced fresh oregano
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup evaporated skimmed milk
1 1/2 teaspoons cornstarch
2 eggs
1 egg white

1
Combine tomato and water; let stand 15 minutes. Drain and cut into thin slices.
2
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.
3
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.
4
Arrange tomato, artichokes, and onion mixture over dough; sprinkle with cheeses.
5
Combine milk and remaining 3 ingredients in container of an electric blender; cover and process until smooth. Pour over cheese. Bake at 375u00b0 for 35 minutes. Let stand 10 minutes.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup sun-dried tomato halves, 1 cup boiling water, 1 (7-ounce) can refrigerated breadstick dough, Vegetable cooking spray, and more.

Yes, Tomato-Artichoke Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-Artichoke Quiche

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