Title: Tofu quiche
 Categories: Low-cal, Vegetables
      Yield: 4 servings
 
      1 ts Margarine
     12 oz Tofu, drained
           Egg
    1/2 ts Oregano, crushed
    3/4 c  Shredded lo-fat Cheddar chee
      1 tb Dried minced Onion
      1 tb Snipped fresh parsley (opt.)
      2 tb Fine dry Bread Crumbs
      2 x  Egg Whites
    1/3 c  Skim Milk
    1/8 ts Garlic powder
      7 oz Can Whole Kernel Corn, drain
           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, 1/2 cup of the lo-fat Cheddar
  cheese, 1/4 t pepper, and 1/8 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.