Mushroom and sweet pepper quiche
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil, (or |
| ¼ | cup | White Grape Juice) |
| 1 | medium | Onion, chopped |
| 1 | medium | Green pepper, chopped |
| 2½ | cup | Sliced mushrooms |
| 2 | Cloves garlic, minced | |
| 2 | pounds | Medium-firm tofu |
| 2 | tablespoons | Nutritional yeast, optional |
| 1 | teaspoon | Salt, optional |
| Sliced tomatoes for garnish | ||
Directions
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