Tofu Quiche (Lacto Ovo)

Yields:	1 pie
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 minutes

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Ingredients


Puree in blender:
1	tablespoon	cornstarch
1/2	cup	milk, skim
2	x	liquid egg substitute	enough to equal 2 eggs, or 2 to 4 egg whites
1/2	cup	cottage cheese	low fat
1/2	cup	yogurt, low-fat
1	cup	tofu	reduced fat, cubed
1	x	salt and black pepper
1	dash	hot chili sauce	or more

Stir in:
1/2	cup	onion	chopped, sauteed in liquid of choice
1/2	cup	mushrooms	chopped, fresh, up to 1 cup
1	cup	broccoli florets	chopped, or spinach, or leeks
1/2	cup	mozzarella cheese	low fat
1	x	herbs	to taste, parsley, basil, marjoram are all good

Directions

Pour mixture into quiche dish or pie pan sprayed briefly with nonstick spray and bake at 350 F for 30-40 min or until a toothpick inserted slightly off center comes out clean.

Let stand about 5 minutes before serving.

Sometimes this comes out watery (like custard sometimes does), but it still tastes good.

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Member Review

Farmers Cabbage with Smoked Sausage (Boerenkool Met Worst)

Having grown up in a dutch home and living off of "boerenkool" on cold winter nights, I read this recipe with anticipation and then almost got sick. Who wants to eat a "slurry" of kale and water. While the ingredient list is mostly correct the method is grossly wrong. In your large pot place the potatos to cover the bottom, next layer an onion and the kale (I use frozen that came from my mothers garden) Make sure the kale is fairly finely chopped. Next layer on top the coils of a good smoked pork sausage. Put water in the bottom (to almost cover the potatos) and set on the stove to boil. Cook until the potatoes are fork tender (about 30 minutes) While this is cooking dice about 1/2 a pound of bacon and fry that until crispy. When the potatos are cooked remove the sausage from the top of the pan and cut into 3-4 inch chunks. Drain the water from the pot and add the bacon (grease and all) - no one said this was low-cal. Mash the entire mixture together so it looks like slightly lumpy mashed potatos. Use a masher - not a blender or hand mixer - you want a rustic consistency. My mother always adds some vinegar before mashing (about a tablespoon). You can also add some freshly ground black pepper but hold off on the salt as the bacon drippings are fairly salty. Serve with the sausage on the side. Some people like to serve this with some left-over gravy from last nights roast or put a pat of butter on top. Personal preference. I have been told my non-dutch people that this is an acquired touch, although my ex-husband raved about it from the moment he tried it. This is definitely Dutch comfort food. You can also do it with carrots and add 2-3 onions. A little sweeter but just a yummy.