Line the tart pan with the rolled out pie crust. Trim the edges. Layer in the zucchini, bell pepper, tomato, parsley, onion, salt, pepper, and cheese.
In a medium mixing bowl, whisk together the eggs, mustard, and milk. Pour over the veggies in the tart shell. Bake at 400F for 30 minutes or until crust is golden and tart is cooked through.
Notes
The veggies I used could be swapped out with others perfectly deliciously!
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!