Eggless Mushroom Quiche

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* Exported from MasterCook *

 

Eggless Mushroom “Quiche”

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon light olive oil

1 1/2 cups chopped onion

2 cloves garlic -- minced

1/2 pound white mushrooms -- sliced

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill

1 pound medium-firm tofu -- drained and coarsely crumbled

1 teaspoon good-quality curry powder

salt and freshly ground pepper to taste

wheat germ

sliced tomatoes

 

Preheat the oven to 350 degrees.

 

Heat the oil in a skillet. Add the onion and garlic and sauté over medium heat

until the onion is just beginning to brown. Add the mushrooms and cook, covered,

until slightly wilted and beginning to give off liquid. Stir in the fresh herbs

and remove from the heat.

 

Puree the tofu in a food processor until smooth. In a mixing bowl, combine the

blended tofu, and onion-mushroom mixture and mix thoroughly.

 

Lightly oil a 9-inch round pie or tart pan. Sprinkle the bottom with a generous

layer of wheat germ. Pour in the tofu mixture and pat in. Top with concentric

circles of thinly sliced tomatoes, then with another sprinkling of wheat germ.

Bake for 40 minutes, or until set. Let stand for 10 to 15 minutes, then cut into

wedges to serve.

 

 

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Per Serving (excluding unknown items): 105 Calories; 6g Fat (48.1% calories from

fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : This crustless quiche is so tasty and easy to prepare that you may come

to prefer it over the heavy, egg-and-cheese variety!

 

From " A Vegetarian Kitchen " (Nava Atlas)

Nutr. Assoc. : 986 0 0 900231 0 3360 5290 492 4826 0 0