Title: Mushroom and sweet pepper quiche
 Categories: Vegan, Main dish, Breakfast
      Yield: 6 servings
 
      2 ts Olive oil, (or
    1/4 c  White Grape Juice)
      1 md Onion, chopped
      1 md Green pepper, chopped
  2 1/2 c  Sliced mushrooms
      2    Cloves garlic, minced
      2 lb Medium-firm tofu
      2 tb Nutritional yeast, optional
      1 ts Salt, optional
           Sliced tomatoes for garnish
 
  Heat oil or white grape juice in a medium-sized skillet. Saute
  vegetables and garlic until limp. In a large bowl, crumble or mash
  tofu. Add sauteed vegetables, and yeast and salt if desired.
  
  Preheat oven to 350 degrees (325 if using glass pan). Spread tofu
  mixture evenly into a 9 or 10-inch quiche pan. Bake 30 to 40 minutes,
  until the edges of the tofu start to brown. Garnish with tomatoes.
  Serves 6-8.
  
  Variation: If you prefer quiche with a crust, use your favorite
  single pie crust recipe.