Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Margarine 2 tb Fine dry Bread Crumbs
12 oz Tofu, drained 2 x Egg Whites
Egg 1/3 c Skim Milk
1/2 ts Oregano, crushed 1/8 ts Garlic powder
3/4 c Shredded lo-fat Cheddar chee 7 oz Can Whole Kernel Corn, drain
1 tb Dried minced Onion Med Tomato
1 tb Snipped fresh parsley (opt.)

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.

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