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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 190.3
  • Total Fat: 9.7 g
  • Cholesterol: 7.4 mg
  • Sodium: 268.8 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 9.4 g

View full nutritional breakdown of Easy As Pie Tomato Tart calories by ingredient
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Easy As Pie Tomato Tart

Submitted by: BTVMADS

Introduction

This is a fabulous, lightened up version of a traditional quiche or tart. If you can find a reduced fat or whole wheat pie crust, even better! This is a fabulous, lightened up version of a traditional quiche or tart. If you can find a reduced fat or whole wheat pie crust, even better!
Number of Servings: 6

Ingredients

    1 frozen 9-inch pie crust*
    3 medium-large tomatoes* (heirloom are best), cut into 1/2-inch thick slices and seeded
    3 oz. shredded light swiss cheese
    2 tbsp. mustard
    salt and pepper
    1/2 cup egg substitute
    1/2 cup 1% milk
    1/4 cup whole milk
    3 tbsp. fresh basil chiffonade

    *A standard pie shell holds about 2 1/2 large tomatoes (but it's good to have extra tomato, yum!) and 1 1/4 cup of the egg-milk mixture. If you are using a deep-dish crust, you will use all of the tomatoes, but will need 1/4 cup more whole milk and egg substitute.

Directions

Sprinkle the tomato slices with salt and pepper, then place on paper towels to dry a little.

Spread the mustard over the pie crust, then cover the bottom with the shredded cheese.

Layer the tomatoes slices evenly in the crust.

Whisk together the two milks, egg substitute, and basil. Pour this mixture over the tomatoes.

Bake in a 350 degree oven (in a water bath is ideal) until the egg is cooked but not over done and the top is golden, about 30 minutes.

Serve with a green salad and a glass of white wine for a fabulous light dinner or summer luncheon!


Number of Servings: 6

Recipe submitted by SparkPeople user BTVMADS.






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