Title: Tofu quiche  (lacto ovo)
 Categories: Vegetarian, Low-fat, Mushrooms, Pies, Eggs
      Yield: 1 Servings
 
MMMMM----------------------PUREE IN BLENDER---------------------------
      1 tb Corn starch
    1/2 c  Skim milk
      1    To 2 eggs' worth of egg
           Substitute or 2-4 egg
           Whites
    1/2 c  Fatfree or lowfat cottage
           Cheese (I use 1%)
    1/2 c  Fatfree plain yogurt
      1 c  Reduced fat tofu (Mori Nu
           Lite), cubed
        x  Salt and pepper to taste
      1 ds Or 2 of Tabasco sauce

MMMMM-------------------STIR IN OR OR MORE OF------------------------
    1/2 c  Chopped onion, sauteed in
           Liquid of choice
    1/2    - 1 cup chopped fresh
           Mushrooms
      1 c  Chopped cooked broccoli,
           Spinach or leeks
    1/2 c  Fatfree mozarella cheese
        x  Herbs to taste (parsley,
           Basil, marjoram are all
           Good)
 
  Pour into quiche dish or pie pan sprayed briefly with Pam and bake at
  350 F for 30-40 min or until a toothpick inserted slightly off center
  comes out clean.  Let stand about 5 minutes before serving.
  
  Sometimes this comes out watery (like custard sometimes does), but it
  still tastes good.