Title: Tofu Quiche
Categories: Diet Vegetable
Yield: 4 Servings
| 1 | ts | Margarine |
| 12 | oz | Tofu, drained |
| | | Egg |
| 1/2 | ts | Oregano, crushed |
| 3/4 | c | Shredded lo-fat Cheddar chee |
| 1 | tb | Dried minced Onion |
| 1 | tb | Snipped fresh parsley (opt.) |
| 2 | tb | Fine dry Bread Crumbs |
| 2 | x | Egg Whites |
| 1/3 | c | Skim Milk |
| 1/8 | ts | Garlic powder |
| 7 | oz | Can Whole Kernel Corn, drain |
| | | Med Tomato |
Spread the margarine over the bottom and sides of a 9" pie plate. Sprinkle
with bread crumbs to coat the dish.
Cut up Tofu.
In a blender or food processor bowl combine tofu, egg whites, whole egg,
milk, oregano, garlic powder, 1/2 cup of the lo-fat Cheddar cheese, 1/4 t
pepper, and 1/8 t salt.
Cover and blend or process till smooth. Stir in corn and dried onion. Pour
into prepared pie plate.
Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till knife
inserted near the center comes out clean.
Cut tomato into thin wedges. Arrange wedges atop quiche. Sprinkle with the
remaining cheese. Bake for 3 minutes more or till cheese is melted.
********************************************************* Per serving: 212
calories, 18 g protein, 14 g carbohydrates, 10 g fat, 83 mg cholesterol,
411 mg sodium, 254 mg potassium.