Vegetable Quiche

[Guest guest]

1 cup cauliflower (cut in flowerets)

½ cup sliced carrots

¾ cup sliced zucchini

¾ cup water-packed artichoke hearts

12 ounces sour cream

½ cup Parmesan cheese

1 cup grated monterrey jack cheese

2 tablespoons cornstarch

3 teaspoons ghee

½ teaspoon hing (optional)

1 ½ teaspoons salt

¼ teaspoon black pepper

pinch of turmeric

Crust

1 ½ cups whole wheat flour

½ 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 9-inch quiche pan. Bake at 400° for 8 minutes.

In 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 5 more minutes.

 

In large bowl combine sour cream, cornstarch, salt, pepper, and

turmeric. Add Parmesan cheese and ½ cup monterrey jack cheese. Fold

in vegetables and artichoke hearts Pour into quiche pan and top with

remaining monterrey jack cheese. Bake at 400° for 40 minutes or

until the edges of the quiche are dark and the center is slightly

golden.

 

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

 

Serves 4.