Tofu quiche (lacto ovo)
1 Servings
Ingredients
| Quantity | 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) | ||
Directions
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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