1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1/2
teaspoon Italian seasoning
1/8
teaspoon garlic powder
3/4
teaspoon brown sugar
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Steps
1
Heat oven to 425°F. Spray 9 1/2-inch tart pan with removable bottom with cooking spray.
2
In large bowl, stir Bisquick mix and seasoned salt. In small bowl, beat 3 tablespoons olive oil and 3 tablespoons half-and-half with whisk. Stir in the seasoned Bisquick mix until mixture forms a ball. Press mixture firmly against bottom and all the way up side of pan. Set aside.
3
In large bowl, beat eggs and 1/2 cup half-and-half until blended. Stir in remaining filling ingredients. Pour mixture into crust. Place pan on cookie sheet.
4
Bake 25 to 35 minutes or until filling is set but still moist and knife inserted in center comes out clean.
5
Meanwhile, make sauce. In 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium heat until hot. Reduce heat to low; add 1/4 cup onion and bell pepper. Cook, stirring frequently, until vegetables are crisp-tender. Add remaining sauce ingredients. Heat to boiling; reduce heat to medium. Simmer uncovered 7 to 9 minutes, stirring frequently. Reduce heat to medium-low; simmer until tomatoes are soft and sauce is thickened.
6
Let baked quiche stand 10 minutes; remove from pan. Serve with sauce.
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