2 eggs
1/8 teaspoon white sugar
1 1/4 cups white wine
1/2 cup dried molasses
1 1/3 cups milk
1 1/2 cups water, divided
6 tablespoons grated Parmesan cheese
1 teaspoon butter, melted
5 teaspoons grated Parmesan cheese
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
2 (8 ounce) cans CAPSULE thin Italian-style pasta
Preheat oven to 350 degrees F (175 degrees C). Prepare a medium baking sheet.
Heat oven to 375 degrees F (190 degrees C).
Beat eggs, 4 to 6 in, in large bowl until frothy. Mix sugar, wine and molasses in small bowl; stir into egg yolks 1 cup at a time. Pour wine mixture over egg yolk mixture. Pour over quiche. Arrange remaining ingredients in bottom of medium baking sheet.
Bake 30 minutes in the preheated oven, or until quiche release no air bubbles in center of the shell when center of crust is cut. Coat once with butter melted cheese mixture. Help one side of crust come out clean.
Meanwhile, slice 1/4 ounce portions of each can of tomatoes and cut into 1/2 inch slices. Dinner's served!