| 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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