Recipe: Mushroom and Sweet Pepper Quiche

MUSHROOM AND SWEET PEPPER QUICHE

2 tsp olive oil, (or 1/4 cup white grape juice)
1 medium onion, chopped
1 medium green bell pepper, chopped
2 1/2 cups sliced mushrooms
2 cloves garlic, minced
2 lb medium-firm tofu
2 tbsp nutritional yeast (optional)
1 tsp salt, optional
sliced tomatoes (for garnish)

Heat oil or white grape juice in a medium-sized skillet. Saute vegetables and garlic until limp.

In a large bowl, crumble or mash tofu. Add sauteed vegetables, and yeast and salt if desired.

Preheat oven to 350 degrees F (325 if using glass pan).

Spread tofu mixture evenly into a 9 or 10-inch quiche pan. Bake 30 to 40 minutes, until the edges of the tofu start to brown. Garnish with tomatoes. Serves 6-8.

VARIATION:
If you prefer quiche with a crust, use your favorite single pie crust recipe.

Servings: 6
Source: Vegetarian Times, March, 1992