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Tofu Quiche
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Rating: 4.1/5 (13 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 312
% Daily Value**
Total Fat 11g
Saturated Fat 3g
Unsaturated Fat 3g
Cholesterol 139mg
Sodium 294mg
Total Carbohydrate 34g
Dietary Fiber 1g
Sugars 3g
Protein 22g
Vitamin A  9%Vitamin C  13%
Calcium  34%Iron  19%
Potassium  12%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Tofu Quiche

Date Added: February 26, 2016
This is not your basic quiche! The corn and tofu give a unique twist that is worth a taste.


1 teaspoon Margarine
2 tablespoons Dry Bread Crumbs Fine
12 oz Tofu drained
2 Eggs Whites
1/3 cup Skim Milk
1/2 teaspoon Oregano crushed
1/8 teaspoon Garlic Powder
3/4 cup Low Fat Cheddar Cheese Shredded
7 oz Corn can Whole drain
1 tablespoon Dried Onion minced
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1. Spread the margarine over the bottom and sides of a 9" pie plate.

2. Sprinkle with bread crumbs to coat the dish.

3. Cut up Tofu. In a blender or food processor bowl combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup of the lo-fat Cheddar cheese, 1/4 t pepper, and 1/8 t salt.

4. Cover and blend or process till smooth. Stir in corn and dried onion.

5. Pour into prepared pie plate. Bake, uncovered, in a 350 deg F.

6. oven for 30-35 minutes or till knife inserted near the center comes out clean.

7. Cut tomato into thin wedges. Arrange wedges atop quiche.

8. Sprinkle with the remaining cheese. Bake for 3 minutes more or till cheese is melted.

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Dietary Notes:
This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Soy, Milk, Tomato, Cheese, Corn, Garlic, Onion allergies.
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