1 teaspoon margarine or butter
2 tablespoons fine dry bread crumbs
1 10 1/2 ounce package tofu, drained and cut up
2 egg whites
1 egg
1/2 cup shredded reduced fat cheddar cheese
1/3 cup fat free milk
1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/8 teaspoon garlic salt
1/8 teaspoon salt
1 cup frozen whole kernel corn
1/4 cup chopped roasted red sweet pepper
1 tablespoon dried minced onion
1/4 cup shredded reduced fat cheddar cheese
snipped fresh chives (optional)
Use the margarine or butter to grease the bottom and side of a 9 inch pie plate. Sprinkle with bread crumbs to coat the dish. In a food processor bowl or blender container combine tofu, egg whites, whole egg, the 1/2 cup cheddar cheese, the milk oregano, black pepper, garlic salt and salt. Cover and process or blend until smooth. Stir in corn, roasted red sweet pepper and dried onion. Pour into prepared pie plate. Bake, uncovered, in a 350F oven for 30 to 35 minutes or until a knife inserted near the center comes out clean. Sprinkle the 1/4 cup cheddar cheese over quiche. Bake about 3 minutes more or until cheese is melted. Garnish with fresh chives, if desired. Makes 4 servings.
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