1 9 inch pie shell
1 onion, chopped
1 tablespoon butter
3 eggs
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound tofu, soft or silken, drained
2 cups BEANSPROUTS
1/2 cup mushrooms sliced
1/2 pound Swiss cheese, grated
Pre-heat oven to 350 degrees. Partially bake pastry shell 5-7 minutes until firm but not brown.* Sauté onion in butter until golden. In a blender, combine eggs and seasonings. Add tofu, a little at a time. Blend until smooth. Combine mixture with beansprouts, mushrooms and onions. Mix thoroughly. Pour into pie shell and top with cheese. Bake 30-35 minutes. When serving, garnish with Alfalfa sprouts or Alfalfa and Dill sprouts. Recipe serves 6
*Tip for baking pastry in pie pan. Prick bottom and sides of pastry with a fork; cover with wax paper and weigh down with uncooked dried beans or a small oven-proof plate. Let cool a few minutes, remove paper and weight