Diet tofu quiche
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| 2 | tablespoons | Bran, unprocessed |
| ¼ | teaspoon | Dill weed |
| 4 | ounces | Tofu |
| 1 | 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 |
Directions
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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