Tofu And Corn Quiche
|Dry bread crumbs||2 Tablespoon|
|Tofu||12 Ounce, drained|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄8 Teaspoon|
|Shredded low fat cheddar cheese||3⁄4 Cup (12 tbs)|
|Canned whole kernel corn with sweet peppers||7 Ounce, drained (1 Can)|
|Minced onion||1 Tablespoon, dried|
|Snipped parsley||1 Tablespoon|
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.