HK Eggless Quiche...

[Guest guest]

Speaking of " The Higher Taste " - I tried a recipe out of it last

weekend and fell in love! It's for an eggless quiche!!!

 

Vegetable Quiche

 

Make the crust:

 

1 1/2 cups whole wheat flour (I used Quinoa flour)

1/2 cup melted butter

1/3 cup parmesan cheese

3 tablespoons water

 

Blend together flour, cheese, and butter. Texture will resemble wet

sand. Add water a little at a time. Pat mixture on bottom and

along sides of a 9-inch quiche pan. Bake at 400 degrees for 8

minutes.

 

Prepare the filling:

 

1 cup cauliflower (cut into small flowerettes)(I used broccoli)

1/2 cup sliced carrots

3/4 cup sliced zucchini

3/4 cup water-packed artichoke hearts

12 ounces sour cream

1/2 cup parmesan cheese

1 cup monterey jack cheese

2 tablespoons cornstarch

2 teaspoons ghee

1/2 teaspoon hing (aka asafoetida)

1 1/2 teaspoons salt

1/4 teaspoon black pepper

pinch tumeric

 

In a frying skillet, heat ghee and add hing. Add cauliflower and

carrots, and stir until they are evenly coated. Cover and cook for

10 minutes over medium heat, stirring occasionally. Add zucchini

and cook five more minutes.

 

In a large bowl, combine the sour cream, cornstarch, salt, pepper,

and tumeric. Add parmesan cheese and 1/2 cup monterey jack cheese.

Fold in vegetables and artichoke hearts. Pour into prepared crust

in quiche pan and top with remaining monterey jack cheese. Bake at

400 degrees for 40 minutes or until edges of the quiche are dark and

the center is slightly golden.

 

Allow the quiche to set for 30 minutes before cutting and serving.

 

**a variation on this I plan to try is to use baby spinach,

mushrooms, and artichoke hearts for the veggies:)