Tofu Quiche

Ingredients

• 1 tbsp corn starch
• ½ cup skim milk
• 1 to 2 eggs' worth of egg substitute or 2 – 4 egg whites
• ½ cup fat-free or low-fat cottage cheese (I use 1%)
• ½ cup fat-free plain yogurt
• 1 cup reduced fat tofu (Mori Nu Lite), cubed
• salt and pepper to taste
• 1 dash or 2 of Tabasco sauce
• one or more of the following:
  • ½ cup chopped onion, sauteed in liquid of choice
  • ½ – 1 cup chopped fresh mushrooms
  • 1 cup chopped cooked broccoli
  • spinach or leeks
  • ½ cup fat-free mozzarella cheese
  • herbs to taste (parsley, basil, marjoram are all good)

Procedures

1. Purée cornstarch, skim milk, egg substitute, cottage cheese, yogurt, salt, pepper and Tabasco sauce in blender.
2. Stir in the filling of choice pour into quiche dish or pie pan sprayed briefly with PAM and bake at 350°F for 30 – 40 minutes or until a toothpick inserted slightly off center comes out clean.
3. Let stand about 5 minutes before serving.
4. Sometimes this comes out watery (like custard sometimes does), but it still tastes good.