| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | servings | ||
INGREDIENTS
| 4 | md | Shallots; sliced, up to 5 |
| 3 | c | Mushrooms; sliced |
| 2 | lb | Low fat tofu |
| 4 | Egg whites | |
| 1/8 | ts | Sea salt |
| 1/2 | ts | Ground white pepper |
| 1 1/2 | tb | Onion powder |
| 3 | tb | Fresh basil; chopped |
| 1 | c | Roasted red pepper; chopped, (jarred fine) |
| 2 | c | Fresh spinach..blanched and chopped |
| 12 | oz | Fat free mozzerella cheese; grated |
INSTRUCTIONS
Spray pan with oil and heat. Cook shallots for 2 minutes, stirring constantly. Add mushrooms, saute till soft, then cool. In a food processor, puree tofu, egg whites, sea salt, ground white pepper and onion powder. Place mushroom mixture, tofu mixture and all remaining ingredients in a bowl and combine using rubber spatula. Spray quiche pan with canola oil, pour in mixture and bake at 350 until firm, approximately 1 hour. Posted to CHILE-HEADS DIGEST by "Marianne Meisels" <marandy@netvision.net.il> on Dec 23, 1998, converted by MM_Buster v2.0l.
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