Made this yummy tart this week.  I love using fresh summer vegetables.  The fresh thyme in this tart is essential for providing great flavor, but it only requires a very small amount.  

Zucchini, Sweet Onion, and Red Pepper Tart

1 (10 in.) pie crust (preferably Greek – I used 1/2 whole wheat & half unbleached)

cooking spray

2 large eggs

2 large egg whites

1 C chopped sweet onion

2 C diced red bell pepper

3/4 tsp. salt, divided

3 C chopped zucchini

2 garlic cloves, minced

1 Tbsp. water

1 tsp. chopped fresh thyme

1/2 C fat-free milk

2 Tbsp. nonfat dry milk (optional)

1/4 C shredded Parmesan cheese

1/4 C shredded Gruyere or Swiss cheese

Preheat oven to 375 degrees.  Press prepared pie crust into 10 inch pie dish coated with cooking spray.  Combine eggs and egg whites in a bowl; beat well with a whisk.  Brush 2 Tbsp. egg mixture over crust.  Bake crust at 375 for 8-10 mins.  Cool.

Place a large nonstick skillet coated with cooking spray over med heat until hot.  Saute onion, bell pepper, and 1/2 tsp. salt for 10 mins. or until lightly browned.  Add zucchini, garlic, and water and saute 10 mins. or until vegetables are tender.  Stir in Thyme then spoon zucchini mixture into prepared crust.  Add milk (both kinds) and 1/4 tsp. salt to remaining egg mixture in bowl; beat well.  Pour egg mixture evenly over zucchini mixture, sprinkle with cheeses.  Bake at 375 for 45 mins. or until a knife inserted near the center comes out clean.  Serves 6.

(from cooking light cookbook)