Diet tofu quiche
2 servings
Quantity | Ingredient | |
---|---|---|
1 | \N | Egg |
2 | tablespoons | Bran, unprocessed |
¼ | teaspoon | Dill weed |
4 | ounces | Tofu |
1 | \N | Egg |
¾ | cup | Asparagus or Spinach,cooked |
3 | tablespoons | Mushrooms, cooked |
½ | teaspoon | Onion powder |
2 | tablespoons | Water |
1 | tablespoon | Onion or gr. onion, cooked |
¼ | teaspoon | Garlic powder |
¼ | teaspoon | Black pepper |
¼ | teaspoon | Molly McButter |
CRUST
FILLING
To prepare crust:
Beat egg with 2 T water, dill weed, onion powder, and add 2 T bran.
Allow to stand at least 10 minutes. Pour into bottom of nonstick cake pan.
To prepare filling: Blend tofu, egg, and ¾ cup of cooked vegetable with enough water to process. Blend for at least 3 minutes or until completely smooth.
To assemble: Pour tofu-egg mixture into center of the bran-egg mixture. Bran will be pushed to edges of pan, encircling the filling to form crust. Place cooked mushrooms and onion on top of filling in a pretty circle around edges of pan. Bake at 350 degrees for 20-25 minutes or until filling is set and top is browned.
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