• Crust Ingredients

  • 1 cup
    all-purpose flour
  • 1/3 cup
    cold butter (do not use margarine), cut into small pieces
  • 1-2 Tbsp.
    cold water
  • Filling Ingredients

  • 1 cup
    Crystal Farms® Shredded Swiss Cheese
  • 2 cup
    (1 medium sized) zucchini, thinly sliced
  • 1/2 cup
    oil-packed sun dried tomatoes, drained, chopped
  • 1/3 cup
    fresh basil, chopped
  • 1 cup (8 oz.)
    AllWhites® egg whites
  • 1 cup
    half and half
  • 1/4 tsp.
  • 1/8 tsp.
    ground pepper
  • 2 Tbsp.
    pine nuts


  • Heat oven to 450°F. In large bowl place flour and butter. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add cold water, a teaspoon at a time, until dough is moistened. Shape into a ball. On lightly floured surface roll dough out into 12- inch circle. Press dough into ungreased 10- inch tart pan with removable bottom. Line crust with aluminum foil and pastry weights or dried beans. Bake 8 to 10 minutes or until very light golden brown.

  • Reduce oven to 400°F. Sprinkle bottom of prebaked crust with cheese. Arrange zucchini in thin layer over cheese. Sprinkle with tomatoes and basil. Stir together AllWhites, half and half, salt and pepper; mix well. Pour AllWhites mixture over zucchini. Top with pine nuts. Bake 30 to 35 minutes or until AllWhites are set in the center.

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  • Low-fat
  • Low-cal
  • >15 Minutes Prep Time