|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|
|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.