Use this recipe when you have those intimate dinners for two:

Herb Crust:
1/2 cup all-purpose flour
1/4 teaspoon crushed, dried oregano or basil
2 Tablespoons cold, stick margarine, cut up
2-3 Tablespoons ice water

Filling:
1 teaspoon vegetable oil
1/4 cup diced, brown onions
2 extra-large egg whites or 1/4 cup Egg Exchange
1/4 cup nonfat or lowfat milk
1/4 teaspoon crushed, dried basil or chives
Dash Worcestershire sauce
1/8 teaspoon ground nutmeg
Dash teaspoon pepper
1/2 cup shredded, low-fat cheddar cheese
1/4 cup cooked, small pasta (small shells, orzo or rotelli)

Preheat oven to 425°F. For crust, in a medium bowl, stir together flour and oregano; cut in margarine until mix-ture is the size of small peas. Sprinkle water, one table-spoon at a time over mixture, stirring with fork until dough can be shaped into a ball; divide dough in half. Roll each dough half on floured surface to a 6-inch cir-cle. Place each round in a 4-inch tart pan; flute edges high to hold filling. Place tart pans on a baking sheet; bake 5 minutes.

For filling, heat oil in a medium, non-stick skillet. Saute onions about 3 minutes or until transparent; drain well. In a large bowl, whisk together egg whites, milk and sea-sonings. Stir in onions, cheese and pasta. Pour into pre-baked crusts. Return to oven and bake 10 minutes; reduce heat to 325°F.; bake 12 to 15 minutes more or until set. Let stand 5 minutes.

Nutritional Analysis:
For 1 serving: Fat 18 grams; Calories 351; Saturated 6 grams; Protein 16 grams; Unsaturated 12 grams; Carbohydrates 30 grams; Cholesterol 40 mg

Be creative using fun pasta shapes in this flavorful tart.

Herb Crust:
1 1/2 cups all-purpose flour
1 teaspoon crushed, dried oregano or basil
1/8 teaspoon salt
1/3 cup cold stick margarine, cut up
7-8 Tablespoons ice water

Filling:
1 teaspoon vegetable oil
1 cup diced, brown onions
8 extra-large egg whites or 1 1/3 cups Egg Exchange
1 1/2 cups nonfat or lowfat milk
1 teaspoon crushed, dried basil or chives
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 cups shredded, low-fat cheddar cheese
1 cup cooked (2 oz. dry), small pasta (small shells, orzo or rotelli)

Preheat oven to 425°F. For crust, stir together flour, oregano and salt; cut in margarine until the mixture is the size of small peas. Sprinkle water, one tablespoon at a time over mixture, stirring with fork until dough can be shaped into a ball. Roll out on floured surface to 14-inch circle. Fold dough in quarters and transfer to a 10-inch quiche dish or tart pan. Unfold dough in pan; flute edges. (Do not poke dough with fork.) Bake crust 5 minutes.

Prepare filling as directed previously; pour mixture into pre-baked crust; return to oven and bake 15 minutes. Reduce heat to 350'F.; bake 20 to 25 minutes more or until knife inserted off-center comes out clean (center will be slightly wet). Let stand 10 minutes before cutting.

Double and triple this recipe to serve 16 or 24!