Source: 501 Delicious Diabetic Recipes For You And Your Family, ©2000 by Oxmoor House, Inc.

Delicious vegetable and cheese quiche with a breadstick crust.

Servings

7 oz Breadstick Dough, soft, refrigerated
2 cooking spray
1 tsp olive oil
1 cup fresh chopped onion
1 medium garlic cloves , minced
0.75 cup part skim shredded mozzarella
8 oz fresh plum tomatoes , sliced
0.25 cup fresh basil , shredded
1 cup evaporated skim milk
1.5 tsp cornstarch
0.25 tsp black pepper , freshly ground
2 egg whites

1 Preheat oven to 350 degrees F.
2 Unroll breadstick dough, separating into strips. Coil 1 strip of dough.
3 Add a second strip to end of first, pinching ends together; continue coiling. Repeat procedure with remaining strips to make an 8-inch-round coil.
4 Press coiled dough into a 13-inch circle, and place in a 9-inch pie plate coated with cooking spray. Fold edges under, and set aside.
5 Coat a nonstick skillet with cooking spray; add oil and place over medium heat until hot.
6 Add onion and garlic; sauté 8 minutes or until lightly browned. Spread onion mixture in bottom of prepared crust; sprinkle with cheese. Arrange tomato over cheese; top with basil.
7 Combine milk and remaining 4 ingredients in container of an electric blender; cover and process until smooth. Pour over tomato slices.
8 Bake for 45 minutes, or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes. Makes 6 servings.

Tomatoes and sweet basil are made to marry. Add freshly grated cheese, fresh parsley and chives if desired.