- 4-5
medium shallots, sliced
- 3 cups
mushrooms, sliced
- 2 pound
low fat
tofu
- 4 egg
whites
- 1/8
teaspoon sea salt
- 1/2
teaspoon ground white pepper
- 1 1/2
tablespoons onion powder
- 3
tablespoons fresh basil, chopped
- 1 cup
roasted red pepper, chopped
- 2 cups
fresh spinach - blanched and chopped
- 12 ounce
fat free mozzarella cheese, grated
Spray pan
with oil and heat. Cook shallots for 2
minutes, stirring constantly. Add mushrooms,
saute till soft, then cool.
In a food
processor, puree
tofu, egg whites, sea salt,
ground white pepper and onion powder.
Place
mushroom mixture, tofu mixture and all
remaining ingredients in a bowl and combine
using rubber spatula.
Spray
quiche pan with canola oil, pour in mixture
and bake at 350 degrees Fahrenheit until
firm, approximately 1 hour. |