Onion and Pepper Tart

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1		9- inch pie crust -- see recipe
2	tablespoons	olive oil
2	medium	red onions -- sliced thin
2	cloves	garlic -- minced
2	large	roasted red peppers -- diced
1/2	teaspoon	salt
1/4	teaspoon	pepper
1/2	teaspoon	dried basil
1/2	teaspoon	dried oregano
1/2	teaspoon	dried marjoram
1	teaspoon	balsamic vinegar
1/2	cup	low fat evaporated milk
1/2	cup	grated fresh Parmesan cheese
1	whole	egg

Heat oven to 400°F.

Fit dough in bottom and up sides of a tart pan, quiche pan, or round 8 inch pan. Prick bottom with fork 6 to 8 times. Bake for 8 to 10 minutes or until starting to brown.

Heat olive oil in large skillet. Add onions and cook until caramelized.

Add garlic and cook for 30 seconds.

Add red peppers, salt, pepper, basil, oregano, marjoram, and balsamic. Cook for 2 to 3 minutes or until everything is heated through.

Add cheese to vegetables and mix thoroughly.

Place vegetables in the crust in even layer. Mix egg and milk together and pour over vegetables.

Bake for 20 to 25 minutes or until golden and center is set.

Makes 8 servings.

Per Serving: 195 Calories; 12g Fat (53.5% calories from fat); 6g Protein; 17g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 401mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.