Title: Mushroom and Sweet Pepper Quiche
Categories: Vegetarian Ethnic
Yield: 6 Servings

2	ts	Olive oil, (or
1/4	c	White Grape Juice)
1	md	Onion, chopped
1	md	Green pepper, chopped
2 1/2	c	Sliced mushrooms
2		Cloves garlic, minced
2	lb	Medium-firm tofu
2	tb	Nutritional yeast, optional
1	ts	Salt, optional
		Sliced tomatoes for garnish

Heat oil or white grape juice in a medium-sized skillet. Saute vegetables and garlic until limp. In a large bowl, crumble or mash tofu. Add sauteed vegetables, and yeast and salt if desired.

Preheat oven to 350 degrees (325 if using glass pan). Spread tofu mixture evenly into a 9 or 10-inch quiche pan. Bake 30 to 40 minutes, until the edges of the tofu start to brown. Garnish with tomatoes. Serves 6-8.

Variation: If you prefer quiche with a crust, use your favorite single pie crust recipe.

From _Vegetarian Times_, March, 1992

A.BROADDUS [Alice in Hou] at 10:19 EDT

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