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quiche.

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Waldek

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Recipe

1 cup cauliflower (cut in flowerets)

1/2 cup sliced carrots

1/4 cup sliced zucchini

3/4 cup water-packed artichoke hearts

12 oz. sour cream

1/2 cup Parmesan cheese

1 cup grated Monterey Jack cheese

2 tablespoons arrow root powder (or cornstarch)

3 teaspoons of olive oil (or ghee)

1/2 teaspoon crushed, or powdered garlic (or hing--found
in Indian specialty stores)

1/4 teaspoon black pepper

pinch of turmeric

Crust

1 1/2 cups whole wheat 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 9-inch quiche
pan. Bake at 400 degrees for 8
minutes.

In a frying skillet heat oil and add garlic or 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, arrow root powder (or
cornstarch), pepper, and turmeric. Add
Parmesan cheese and 1/2 cup Monterey Jack cheese. Fold in
vegetables and artichoke hearts. Pour
into quiche pan and top with remaining Monterey Jack cheese.
Bake at 400 degrees 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.