Zucchini, Sweet Onion, and Bell Pepper Tart Recipe
I went into this meal with the Omnivore with two strikes against me (us, if you consider the tart and me as a team).
#1) Zucchini – We all know I’ve tried to convince the man to love zucchini like I do. It just isn’t happening.
#2) The quiche-like-nature of this meal.
Recently, the Omnivore and I were at this thing. Some kind of event or something. I don’t remember much beyond the food that was served there. Amongst the food was a spinach quiche. And soon enough the Omnivore found he had been served a wedge of quiche by a little old lady, and to boot?, we were seated at the same table as the little old lady.
And that little old lady kept asking the Omnivore how he was enjoying her quiche. And the ‘Vore was plowing through that quiche like no tomorrow and my mouth was agape. I stuttered, “I had no idea you liked quiche so much, honey!”
And then he shot me the we’ll-talk-about-that-later look.
When we made it to the car at the end of the thing, the first statement uttered was not about how great the event was, or how nice the weather is, or how it’ll be great to get home. Nope. His first statement was, “I do not like quiche. Please do not serve me quiche. I’ve never liked it and I never will like it. I only ate it to be nice.”
And so tonight when he came home from work, and asked “What’s for dinner? It smells great!” I was nervous. More or less a zucchini quiche. What was a thinking? No amount of cheese or bacon could get the Omnivore to enjoy this meal. I responded tactfully:
“Delicious salad with your homegrown tomatoes, honey, and a tart.”
“Like a sour tart?” He replied.
“No…”
“A pie tart?” He queried.
“Yes, pie! Pie for dinner!”
And with that, the Zucchini, Sweet Onion, and Bell Pepper Tart was served.
He immediately picked any visible zucchini off the top of the tart and tossed them onto my plate. More for you, honey! he grinned. And then he took a hesitant bite. And then he exclaimed exactly what I was thinking.
This damn quiche is damn good. The sweet onions and peppers were perfectly soft and the consistency was creamy, not eggy (his criticism of quiche in general). It felt rich and delicious. The crust was perfect. This is a must make, people!
- One Year Ago: Raisin Walnut Whole Wheat Bread
- Zucchini, Sweet Onion, Red Pepper Tart (adapted from CookingLight)
- For the crust
- 1 cup whole wheat pastry flour (or 1 cup + 2 T AP flour)
- 1/8 tsp salt
- 1.5 T olive oil
- 1/2 cup + 2 T water
- 1 tsp baking powder
- Combine salt, flour, and baking powder in a large bowl. Add oil and water and knead to form a dough. Pat into a 4″ circle, wrap in saran wrap, and refrigerate about 15 minutes.
- Roll crust out into an 11-12″ circle and press into a tart pan or springform pan sprayed with nonstick cooking spray.
- for the filling
- 2 eggs
- 2 egg whites
- 2 cups chopped bell peppers
- 1 cup chopped SWEET! onion (recommend vidalia)
- 2 cups chopped zucchini
- 2 cloves minced garlic
- 1 t fresh thyme or 1/4 t dried thyme
- 1 oz or 1/4 c shredded cheese (Swiss, cheddar, Gruyere)
- 1 oz or 1/4 c Parmesan cheese, grated
- 1/2 cup nonfat milk
- 2 T powdered nonfat milk
Beat together eggs and egg whites. Using a pastry brush, spread mixture over tart crust and bake crust for 8 minutes at 375*. Cool on wire rack. Meanwhile, chop vegetables.
Saute onions and peppers for about 10 minutes until browned. Add garlic and zucchini and cook 10 more minutes. Add thyme. Mix together remaining eggs, milk, and powdered milk.
Spread vegetable mixture into crust. Pour milk and egg mixture over crust. Do not overfill, it is okay if you have some remaining. Sprinkle cheeses on top and bake at 375* for 45 minutes.
6 servings
Calories242 (33% from fat)
Fat 8.8g (sat 2.9g,mono 4.1g,poly 0.9g)
Protein 12.5g
Carbohydrate 28.9 g
Fiber 2.4g
Cholesterol 84mg
Iron 2.6mg
Sodium 466mg
Calcium 251mg