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- 1 tsp margarine
- 12 oz tofu, drained
- 1/2 tsp oregano, crushed
- 3/4 cup shredded lo-fat Cheddar chee
- 1 tbsp dried minced Onion
- 1 tbsp snipped fresh parsley (opt.)
- 2 tbsp fine dry bread crumbs
- 2 x egg whites
- 1/3 cup skim milk
- 1/8 tsp 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, ½ cup of the lo-fat Cheddar Cheese, ¼ 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.