Tofu quiche
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Margarine |
| 12 | ounces | Tofu, drained |
| Egg | ||
| ½ | teaspoon | Oregano, crushed |
| ¾ | cup | Shredded lo-fat Cheddar chee |
| 1 | tablespoon | Dried minced Onion |
| 1 | tablespoon | Snipped fresh parsley (opt.) |
| 2 | tablespoons | Fine dry Bread Crumbs |
| 2 | xes | Egg Whites |
| ⅓ | cup | Skim Milk |
| ⅛ | teaspoon | Garlic powder |
| 7 | ounces | Can Whole Kernel Corn, drain |
| Med Tomato | ||
Directions
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, ½ cup of the lo-fat Cheddar cheese, ¼ t pepper, and ⅛ 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.