Tomato-Artichoke Quiche

• 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 375u0b0 for 35 minutes. Let stand 10 minutes.

tomato halves, boiling water, vegetable cooking spray, cornmeal, hearts, garlic, onion, green onions, fresh basil, fresh oregano, mozzarella cheese, parmesan cheese, milk, cornstarch, eggs, egg

Taken from www.myrecipes.com/recipe/tomato-artichoke-quiche (may not work)