Eggless Mushroom Quiche

[Guest guest]

I posted those recipes that came straggling in last night over 12 hours

earlier. Hmm. . . wonder what'll happen this morning?

 

 

* 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

 

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

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

 

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.

 

 

Source:

" vegetarian kitchen newsletter 3-5-2002 "

 

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Per Serving (excluding unknown items): 17 Calories; trace Fat (3.7% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0