Easing into a vegetarian diet with Mushroom Quiche

Preheat oven to 375 degrees.

Have Ready:
1 unbaked 8” pie shell

Sauté in a skillet until slightly browned:
1 Tbsp. Olive oil or margarine
4 oz. white mushrooms, sliced

Blend in a food processor until creamy:
1 lb. tofu
2 Tbsp. lemon juice
1 Tbsp. soy sauce
1 Tbsp. Dijon mustard
1/2 tsp. garlic powder

Line the bottom of the pie shell with the browned mushrooms.

Fold into the tofu mixture:
2 oz. Swiss cheese, grated

Pour and spread all into the pie shell and bake 50 to 55 minutes

Serve with a lovely tossed salad, garlic bread and your favorite wine


From the cookbook, "TOFU Quick & Easy" by Louise Hagler