Fresh Tomato and Basil Quiche

Fresh Tomato and Basil Quiche

Yield: 6 servings

* Crust for 10-inch quiche pan (I just use frozen pie shells)
* 1 teaspoon olive oil
* 1 cup slivered onion
* 1 clove garlic, chopped
* 3/4 cup shredded mozzarella cheese
* 1 cup 1/4-inch-thick slices plum tomato
* 1/4 cup shredded fresh basil
* 1 cup evaporated skim milk (actually I use half & half)
* 1-1/2 teaspoons cornstarch (I don't add cornstarch unless the tomnatoes are watery)
* 1/4 teaspoon black pepper
* 2 eggs
* 1 egg white

Preheat oven to 350ºF. Line 10-inch quiche pan with crust. Heat nonstick pan with olive oil; sauté onion and garlic until slightly brown. Spread onion mixture on crust and sprinkle cheese on top. Arrange tomato slices over cheese. Top with basil.

Combine milk, cornstarch, pepper, and eggs. Process in blender until smooth. Carefully pour over tomatoes. Bake 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.