Tofu And Corn Quiche Recipe
Ingredients
| Margarine | 1 Teaspoon | |
| 2 tablespoons fine dry bread crumbs | ||
| Tofu | 12 Ounce, drained | |
| Egg whites | 2 | |
| 1 egg 1/3 cup skim milk | ||
| Dried oregano | 1/2 Teaspoon, crushed | |
| Garlic powder | 1/8 Teaspoon | |
| 3/4 cup shredded low fat cheddar cheese | ||
| 1 7 ounce can whole kernel corn with sweet peppers, drained | ||
| Minced onion | 1 Tablespoon, dried | |
| Tomato | 1 Medium | |
| Snipped parsley | 1 Tablespoon | |
Directions
Spread the margarine over the bottom and sides of a 9 inch pie plate.
Sprinkle with bread crumbs to coat the dish.
Cut up tofu.
In a blender container or food processor bowl combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup of the cheese, 1/4 teaspoon pepper, and 1/8 teaspoon salt.
Cover and blend or process till smooth.
Stir in corn and dried onion.
Pour into prepared pie plate.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or till a 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.
Garnish with fresh parsley, if desired.
Sprinkle with bread crumbs to coat the dish.
Cut up tofu.
In a blender container or food processor bowl combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup of the cheese, 1/4 teaspoon pepper, and 1/8 teaspoon salt.
Cover and blend or process till smooth.
Stir in corn and dried onion.
Pour into prepared pie plate.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or till a 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.
Garnish with fresh parsley, if desired.
Chef
