Preheat oven to 375 degrees.

Press Greek Baking-Powder Piecrust with floured hands into a 10-inch

quiche dish coated with cooking spray. Combine eggs and egg whites in a

medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over

crust; set remaining egg mixture aside. Bake at 375 degrees for 7

minutes; cool on a wire rack.

Heat oil in a large nonstick skillet over medium heat. Add garlic; saute

30 seconds.. Add chopped tomato, tomato paste, salt, and sugar; saute 15

minutes or until thick (mixture will have a pasty consistency). Remove

from heat; stir in thyme, basil and pepper.

Add milks to remaining egg mixture in bowl; beat well. Stir in tomato

mixture. Arrange sliced tomatoes in bottom of prepared crust; spoon egg

mixture into dish. Sprinkle with cheeses. Bake at 375 degrees for 45

minutes or until knife inserted near center comes out clean.

Piecrust (Yield: 2/10-inch crusts):

Combine first 3 ingredients in a large bowl; make a well in center of

mixture. Add water and oil to flour mixture, stirring until well-blended.

Turn dough out onto a lightly floured surface;knead lightly 4 or 5 times.

Divide dough in half. May be stored up to 3 days in the refrigerator in a

zip-lock bag.