Corn and Tofu Quiche

Tofu, a nutritious, no-cholesterol food, replaces some of the eggs in this healthy quiche recipe. The result--a great-tasting and healthy option for your next breakfast or brunch.


Corn and Tofu Quiche

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Servings: Makes 4 servings.
Prep Time: 20 mins
Total Time: 53 mins
 
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Ingredients
  • 1  teaspoon
    margarine or butter
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  • 2  tablespoons
    fine dry bread crumbs
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  • 1  10-1/2-ounce package
    tofu (fresh bean curd), drained and cut up
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  • egg whites
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  • egg
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  • 1/2  cup
    shredded reduced-fat cheddar cheese (2 ounces)
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  • 1/3  cup
    fat-free milk
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  • 1-1/2  teaspoons
    snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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  • 1/4  teaspoon
    ground black pepper
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  • 1/8  teaspoon
    garlic salt
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  • 1/8  teaspoon
    salt
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  • 1  cup
    frozen whole kernel corn
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  • 1/4  cup
    chopped roasted red sweet pepper
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  • 1  tablespoon
    dried minced onion
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  • 1/4  cup
    shredded reduced-fat cheddar cheese (1 ounce)
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  •  
    Snipped fresh chives (optional)
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Directions
1.
Use the margarine or butter to grease the bottom and side of a 9-inch pie plate. Sprinkle with bread crumbs to coat the dish.
2.
In a food processor bowl or blender container combine tofu, egg whites, whole egg, the 1/2 cup cheddar cheese, the milk, oregano, black pepper, garlic salt, and salt. Cover and process or blend until smooth. Stir in corn, roasted red sweet pepper, and dried onion. Pour into prepared pie plate.
3.
Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until a knife inserted near the center comes out clean.
4.
Sprinkle the 1/4 cup cheddar cheese over quiche. Bake about 3 minutes more or until cheese is melted. Garnish with fresh chives, if desired. Makes 4 servings.

Nutrition information
Calories 210, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 69 mg, Sodium 383 mg, Carbohydrate 15 g, Fiber 0 g, Protein 18 g. Exchanges: Starch 1, Medium-Fat Meat 2. Percent Daily Values are based on a 2,000 calorie diet
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