Zucchini, Sweet Onion, and Red Pepper Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (10-inch) greek baking-powder piecrust |
cooking spray |
2 large eggs |
2 large egg whites |
1 cup chopped vidalia or other sweet onion |
2 cups diced red bell pepper (about 2 medium) |
1/2 teaspoon salt, divided |
4 cups chopped zucchini (about 1 pound) |
2 garlic cloves, minced |
1 tablespoon water |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
1/2 cup skim milk |
2 tablespoons nonfat dry milk |
1/4 cup (1 ounce) finely grated fresh parmesan cheese |
1/4 cup (1 ounce) shredded gruyère or swiss cheese |
Directions:
1. Preheat oven to 375°.
2. Press Greek Baking-Powder Piecrust 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, and set remaining egg mixture aside. Bake at 375° for 7 minutes; cool on a wire rack.
3. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, bell pepper, and 1/4 teaspoon salt; saute 10 minutes or until lightly browned. Add zucchini, garlic, and water; saute 10 minutes or until vegetables are tender. Stir in thyme. Spoon zucchini mixture into prepared crust.
4. Add milks and 1/4 teaspoon salt to remaining egg mixture in bowl; beat well. Pour egg mixture evenly over zucchini mixture; sprinkle with cheeses. Bake at 375° for 45 minutes or until knife inserted near center comes out clean.
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