Quiche Recipe ~ Corn and Tofu Quiche

• 1 tspn margarine or butter
• 2 tbsp fine dry bread crumbs
• 1 x 10½ oz package tofu (fresh bean curd), drained and cut up
• 2 egg whites
• 1 egg
• ½ cup shredded reduced-fat cheddar cheese (2 oz)
• 1/3 cup fat-free milk
• 1½ tspn snipped fresh oregano or ½ tspn dried oregano, crushed
• 1/4 tspn ground black pepper
• 1/8 tspn garlic salt
• 1/8 tspn salt
• 1 cup frozen whole kernel corn
• ¼ cup chopped roasted red sweet pepper
• 1 tbsp dried minced onion
• ¼ cup shredded reduced-fat cheddar cheese (1 oz)
• snipped fresh chives (optional)

1. Use the margarine or butter to grease the bottom and side of a 9" 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 ½ 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°F oven for 30 to 35 minutes or until a knife inserted near the center comes out clean.
4. Sprinkle the ¼ cup cheddar cheese over quiche. Bake about 3 minutes more or until cheese is melted. Garnish with fresh chives, if desired. Makes 4 servings.