Tofu quiche

4 servings

Quantity Ingredient
1 teaspoon Margarine
12 ounces Tofu, drained
\N \N Egg
½ teaspoon Oregano, crushed
¾ cup Shredded lo-fat Cheddar chee
1 tablespoon Dried minced Onion
1 tablespoon Snipped fresh parsley (opt.)
2 tablespoons Fine dry Bread Crumbs
2 xes Egg Whites
⅓ cup Skim Milk
⅛ teaspoon Garlic powder
7 ounces Can Whole Kernel Corn, drain
\N \N Med Tomato

Spread the margarine over the bottom and sides of a 9" pie plate.

Sprinkle with bread crumbs to coat the dish.

Cut up Tofu.

In a blender or food processor bowl combine tofu, egg whites, whole egg, milk, oregano, garlic powder, ½ cup of the lo-fat Cheddar cheese, ¼ t pepper, and ⅛ t salt.

Cover and blend or process till smooth. Stir in corn and dried onion. Pour into prepared pie plate.

Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till 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. ********************************************************* Per serving: 212 calories, 18 g protein, 14 g carbohydrates, 10 g fat, 83 mg cholesterol, 411 mg sodium, 254 mg potassium.

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