Tomato & Basil Quiche

(real agents DO eat quiche! 🙂

7 oz. pkg refrigerated breadstick dough
1 teaspoon olive oil
1 c. slivered onion
1-2 clove garlic, minced
3/4 c. shredded mozzarella
1 c. (1/4″ thick) sliced plum tomato
1/4 c. shredded fresh basil
1 c. evaporated skim milk
1- 1/2 t. cornstarch
1/4 t. freshly ground pepper
2 whole eggs
1 egg white

Separate dough into strips. Coil 1 strip around itself in spiral. Add 2nd
strip to end of first, pinching ends to seal; continue coiling to make an
8″ flat circle; roll into 13″ circle, fit into a 9″ quiche dish, coated
with cooking spray. Flute edges.

In a skillet, heat oil until hot, sauté onion and garlic 8 minutes until browned.
Spread mixture on crust. Sprinkle with cheese. Top with tomato slices, fresh basil.

Process next 5 ingredients in blender until smooth. Pour over tomatoes.

Bake 350o, 45 min. or until a knife comes out clean; let stand 10 min.

Serves 6.
Calories 207; Fat 6.9 g; Carb. 18g; Chol. 84; Sodium 341 g; Calcium 234 g.