This crustless quiche is so tasty and easy to prepare that you may come to prefer it over the heavy, egg-and-cheese variety!

Eggless Mushroom "Quiche"

1 tablespoon light olive oil
1 1/2 cups chopped onion
2 cloves garlic, minced
1/2 pound white mushrooms, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 pound medium-firm tofu, drained and coarsely crumbled
1 teaspoon good-quality curry powder, or more, to taste
Salt and freshly ground pepper to taste
Wheat germ
Sliced tomatoes

1. Preheat the oven to 350°F (175°C).
2. Heat the oil in a skillet. Add the onion and garlic and sauté over medium heat until the onion is just beginning to brown. Add the mushrooms and cook, covered, until slightly wilted and beginning to give off liquid. Stir in the fresh herbs and remove from the heat.
3. Puree the tofu in a food processor until smooth. In a mixing bowl, combine the blended tofu, and onion-mushroom mixture and mix thoroughly.
4. Lightly oil a 9-inch round pie or tart pan. Sprinkle the bottom with a generous layer of wheat germ. Pour in the tofu mixture and pat in. Top with concentric circles of thinly sliced tomatoes, then with another sprinkling of wheat germ. Bake for 40 minutes, or until set. Let stand for 10 to 15 minutes, then cut into wedges to serve.

Makes 6 servings.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.