Tofu And Corn Quiche Recipe
Ingredients
1 teaspoon margarine
2 tablespoons fine dry bread crumbs
12 ounces tofu, drained
2 egg whites
1 egg 1/3 cup skim milk
1/2 teaspoon dried oregano, crushed
1/8 teaspoon garlic powder
3/4 cup shredded low fat cheddar cheese
1 7 ounce can whole kernel corn with sweet peppers, drained
1 tablespoon dried minced onion
1 medium tomato
1 tablespoon snipped fresh parsley
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.
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