Recipe - Vegetable Quiche (A Different Type)

12 ounce Tofu; drained
3 Eggs
2 One half tablespoon All purpose flour
One fourth cup Onion; chopped
One half cup Carrot; shredded
One half cup Spinach; chopped
1 cn Mushroom; cut or sliced up thin
3 tablespoon Celery; chopped
1 tablespoon White wine
2 tablespoon Butter or margarine
1 One half cup Shredded cheddar cheese
1 cup Half and half
One fourth teaspoon Salt
1 ds Pepper
1/8 teaspoon Celery salt

For those of you who like tofu and for those of you who have yet to try it.
This recipe is from QUICK AND EASY TOFU COOK BOOK. Author YUKIKO MORIYAMA.
Copyright 1982.

1. Place tofu on paper towels for draining water for 1 to 2 hours.

2. Crumble tofu with fork; add salt and pepper and 2 One half tablespoons all
purpose flour.

3. Melt 2 tablespoons butter in skillet over low heat; add all vegetables
and cook until vegetables are tender, stirring constantly. Remove from
heat; cool slightly.

4. Heat oven to 350 degrees. Mix 1 cup of half and half and tofu and beat
until smooth. Beat three eggs and blend into tofu mixture.

5. Beat tofu mixture and eggs until smooth.

6. Add cooked vegetables into tofu mixture and mix well, add 1 One half cups
shredded cheddar cheese and 1/8 teaspoon celery salt; stir well. Coat
baking dish with thin film of oil and sprinkle with flour. Pour tofu
mixture into baking dish. Bake in oven until fork inserted in center comes
out clean, about 35 to 45 minutes. Let stand 10 minutes before cutting.
Posted to EATL Digest by Bonnie solomon1@KCSNET.COM on Aug 30, 1997