2 vegetable tart & quiche recipes that are sure to please

With or without a pie crust, slice up some flavour with these recipes.

• Preparation: 25 minutes.
•  Cooking time: 45 minutes.
• Serves 6.

Ingredients:

• 1 unbaked 23 cm (9 in) round pastry crust
• 1 small butternut squash, peeled
• 1 large zucchini, cut into 1/2 cm (1⁄4 in) slices
• 1 medium red onion, cut into 1/2 cm (1⁄4 in) slices
• 15 ml plus 5 ml (1 tbsp plus 1 tsp) olive oil
• 2 ml (1⁄2 tsp) salt
• 50 ml (1⁄4 c) grated Parmesan cheese
• 45 ml (3 tbsp) chopped basil
• 175 g (6 oz) jarred roasted red peppers, drained, cut into strips

Instructions:

1. Heat oven to 200°C (400°F). Use a rolling pin to shape pastry crust into a square; place it in a 20 centimetre (eight inch) tart pan. Fold edges of pastry over and crimp to make a decorative edge. Prick bottom with a fork. Line pastry crust with aluminum foil; fill with uncooked rice or dried beans.
2. Bake 15 minutes. Remove foil and rice and bake until golden, five to 10 minutes. Leave oven on.
3. Slice squash crosswise into 1/2-centimetre-thick (1/4-inch-thick) rounds up to the seeded part. Scoop out seeds. Slice remaining squash into rings.
4. Place squash and onion in a single layer on a baking tray; drizzle with seven millilitres (1/2 tablespoon) oil and sprinkle with salt.
5. Place zucchini on a second tray; drizzle with seven millilitres (1/2 tablespoon) oil and sprinkle with salt. Roast zucchini until tender, 10 to 12 minutes. Remove from baking tray.
6. Continue roasting squash and onion just until tender, about five minutes. Reduce oven to 120°C (250°F).
7. Assemble tart just before serving. Sprinkle bottom of tart shell with 15 grams (one tablespoon) Parmesan. Top with an even layer of zucchini, half the onion, 15 grams (one tablespoon) Parmesan and 15 grams (one tablespoon) basil. Add a layer of squash, the remaining onion, 15 grams (one tablespoon) Parmesan and 15 grams (one tablespoon) basil. Arrange roasted pepper on top. Brush with remaining oil; sprinkle with the remaining Parmesan.
8. Heat tart in oven for 10 minutes. Sprinkle with remaining basil and serve.

• Every slice is rich in fibre and vital nutrients such as vitamin C and beta-carotene.

Per serving:

• 189 calories
• 4 g protein
• 11 g fat (including 3 g saturated fat)
• 3 mg cholesterol
• 19 g carbohydrates
• 3 g fibre
• 561 mg sodium

• Preparation: 15 minutes.
•  Cooking time: 1 hour.
• Makes 16 small squares.

Ingredients:

• 5 ml (1 tsp) olive oil
• 1 large onion, finely chopped
• 1 large zucchini, cut into small cubes
• 2 ml (1⁄2 tsp) salt
• 2 large eggs
• 50 ml (1⁄4 c) milk
• 3 medium carrots, peeled, grated and blotted dry
• 250 ml (1 c) coarsely grated cheddar cheese
• 15 ml (1 tbsp) chopped dill

Instructions:

1. Heat oven to 190°C (375°F). Lightly coat a 20 centimetre (eight inch) square or round baking pan with non-stick cooking spray.
2. Heat oil in a large non-stick frying pan over medium heat. Add onion; sauté until softened, three minutes. Stir in zucchini.
3. Increase heat to medium-high; sauté until zucchini is soft and the liquid has evaporated, 7 to 10 minutes. Stir in one gram (1/4 teaspoon) salt. Remove from heat.
4. In a large bowl, beat eggs, milk and remaining one gram (1/4 teaspoon) salt. Add carrot, zucchini, cheese and dill. Spread in prepared pan.
5. Bake until quiche is just set in centre, about 45 minutes. Transfer to a wire rack and cool for at least 10 minutes before cutting. Serve warm or at room temperature.

• Carrots are super-rich in the disease-fighting antioxidant beta-carotene, which your body uses to make vitamin A.

Per square:

• 54 calories
• 3 g protein
• 3 g fat (including 2 g saturated fat)
• 35 mg cholesterol
• 3 g carbohydrates
• 1 g fibre
• 128 mg sodium

Pair these healthy dishes with a crisp baguette, a salad and a healthy dessert for a satisfying meal that will quickly become a family favourite.