Tofu Quiche
(4 servings)

1 ts Margarine
12 oz Tofu, drained
1 Egg
1/2 ts Oregano, crushed
3/4 c Shredded lo-fat Cheddar chee
1 tb Dried minced Onion
1 tb Snipped fresh parsley (opt.)
2 tb Fine dry Bread Crumbs
2 x Egg Whites
1/3 c Skim Milk
1/8 ts Garlic powder
7 oz Can Whole Kernel Corn, drain
Med Tomato

Spread the margarine over the bottom and sides of a 9" pie plate. Sprinkle with bread crumbs to coat the dish. 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. Cover and blend or process till smooth. Stir in corn and dried onion. Pour into prepared pie plate. Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till knife inserted near the center comes out clean. Cut tomato into thin wedges. Arrange wedges atop quiche. Sprinkle with the remaining cheese. Bake for 3 minutes more or till cheese is melted.