tofu quiche (lacto ovo)
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Corn starch |
| ½ cup | Skim milk |
| 1 | To 2 eggs' worth of egg |
| Substitute or 2-4 egg | |
| Whites | |
| ½ cup | Fatfree or lowfat cottage |
| Cheese (I use 1%) | |
| ½ cup | Fatfree plain yogurt |
| 1 cup | Reduced fat tofu (Mori Nu |
| Lite), cubed | |
| x | Salt and pepper to taste |
| 1 dash | Or 2 of Tabasco sauce |
| ½ cup | Chopped onion, sauteed in |
| Liquid of choice 1 cup chopped fresh | |
| Mushrooms | |
| 1 cup | Chopped cooked broccoli, |
| Spinach or leeks | |
| ½ cup | Fatfree mozarella cheese |
| x | Herbs to taste (parsley, |
| Basil, marjoram are all | |
| Good) |
PUREE IN BLENDER
STIR IN OR OR MORE OF
Pour into quiche dish or pie pan sprayed briefly with Pam and bake at 350 F for 30-40 min or until a toothpick inserted slightly off center comes out clean. Let stand about 5 minutes before serving.
Sometimes this comes out watery (like custard sometimes does), but it still tastes good.
Posted by herl jennifer l <jenherl@...> to the Fatfree Dig.
Vol. 12 Issue 28 Nov. 29, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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