Tofu Quiche (Lacto Ovo)

Name: Tofu Quiche (Lacto Ovo)
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: cornstarch; milk, skim; liquid egg substitute; cottage cheese; yogurt, low-fat; tofu; salt and black pepper; red hot pepper sauce; onions; mushrooms; broccoli florets; mozzarella cheese; herbs

Submitted by foxy kiwi

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don’t have egg substitute, use eggs instead.

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

Puree in blender

TABLESPOON CORNSTARCH

CUP MILK, SKIM

EACH LIQUID EGG SUBSTITUTE
enough to equal 2 eggs, or 2 to 4 egg whites *

CUP COTTAGE CHEESE
low fat *

CUP YOGURT, LOW-FAT

CUP TOFU
reduced fat, cubed

SALT AND BLACK PEPPER
to taste *

DASH RED HOT PEPPER SAUCE
or more *

Stir in

CUP ONIONS
chopped, sauteed in liquid of choice

CUP MUSHROOMS
chopped, fresh, up to 1 cup *

CUP BROCCOLI FLORETS
chopped, or spinach, or leeks

CUP MOZZARELLA CHEESE
low fat *

HERB
to taste, parsley, basil, marjoram are all good *

Directions

Pour mixture into quiche dish or pie pan sprayed briefly with nonstick spray and bake at 350℉ (180℃) for 30 to 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.