Tomato Tart

1 frozen 9-inch deep dish piecrust, partially thawed

3/4 cup skim milk

2 egg whites

1 large egg

1/4 teaspoon black pepper

1/8 teaspoon hot pepper sauce

1 teaspoon olive oil

1/4 cup chopped onion

1 clove garlic, minced

1 cup shredded reduced-fat Swiss cheese, divides

2 tablespoons all-purpose flour

4 medium plum tomatoes, thinly sliced

1 tablespoon fresh shredded basil

Preheat oven to 450 degrees F. Line the piecrust with foil. Bake for 5 minutes. Remove foil; bake until golden, about 5 minutes. Place on a wire rack. Reduce oven temperature to 325 degrees F.

In a medium bowl, whisk together milk, egg whites, egg, black pepper, and hot pepper sauce. In a small skillet, heat oil over medium heat. Add onion and garlic; saut� until tender, about 5 minutes.

In a small bowl, combine onion mixture, 3/4 cup of cheese and flour. Mix well. Spread cheese mixture over prepared pie crust. Arrange tomato slices over cheese mixture. Sprinkle with basil and remaining cheese. Pour milk mixture over top.

Bake tart until a knife inserted in the center comes out clean, about 50 minutes. Place tart on a wire rack and cool for 10 minutes. Serve warm.