Zucchini, Sweet Onion, and Red Pepper Tart

Ingredients

• 10 inch greek baking-powder piecrust 
• 2 large egg whites 
• 2 large eggs 
• 2  garlic cloves minced
• 2 tablespoons nonfat milk dry
• 1 ounce parmesan cheese fresh finely grated
• 2 cups bell pepper diced red ( 2 medium)
• 0.5 teaspoon salt divided
• 0.5 cup skim milk 
• 1 ounce swiss cheese shredded
• 1 cup vidalia sweet chopped
• 1 tablespoon water 
• 1 pound zucchini chopped
• 1 teaspoon or dried fresh chopped

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack

Directions

1. Preheat oven to 37
2. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray.
3. Combine eggs and egg whites in a medium bowl; beat well with a whisk.
4. Brush 2 tablespoons egg mixture over crust, and set remaining egg mixture aside.
5. Bake at 375 for 7 minutes; cool on a wire rack.
6. Place a large nonstick skillet coated with cooking spray over medium heat until hot.
7. Add onion, bell pepper, and 1/4 teaspoon salt; saute 10 minutes or until lightly browned.
8. Add zucchini, garlic, and water; saute 10 minutes or until vegetables are tender. Stir in thyme. Spoon zucchini mixture into prepared crust.
9. Add milks and 1/4 teaspoon salt to remaining egg mixture in bowl; beat well.
10. Pour egg mixture evenly over zucchini mixture; sprinkle with cheeses.
11. Bake at 375 for 45 minutes or until knife inserted near center comes out clean.