Zucchini-Red Pepper Tart 1 10-inch tart crust
2 large eggs
2 large egg whites
1 cup chopped sweet onion
2 cups diced red bell pepper
1/2 teaspoon salt
4 cups chopped zucchini
2 cloves garlic, minced
1 tablespoon water
1/4 teaspoon dried thyme
1/2 cup milk
1/4 cup grated Parmesan Cheese
1/4 cup shredded Swiss cheese
Oven: 375ºPress tart crust into quiche dish sprayed with cooking spray. Mix eggs and egg white in a medium bowl, beating well. Brush tart crust with 2 tablespoons of mixture and bake for 7 minutes, cooling on rack. Preheat coated skillet over medium heat; add onion, bell pepper and 1/4 teaspoon of the salt, sautéing until lightly browned. Add zucchini, garlic and water, sautéing until vegetables are tender. Stir in thyme and spoon mixture into prepared crust. Add milk and remaining salt to leftover egg mixture. Pour evenly over zucchini mixture; sprinkle with cheeses. Bake 30-45 minutes or until knife inserted near center comes out clean. Will serve 6.
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