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Tomato-Artichoke Quiche


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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

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