Quiche is something I always think of as a fancy dish. I'm not sure quite why I think of it as fancy... maybe it's the French name. Whether you think it’s fancy or not, it is a great dish to make for a lunch party, or even a dinner. And is just as good when served at room temperature as it is warm, making it the perfect “make ahead” dish.
1 cup cauliflower (cut into florets)
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 cheddar or Monterrey jack cheese (grated)
2 tablespoons cornstarch
3 teaspoons ghee
1/2 teaspoons asafoetida (optional)
1 1/2 teaspoons salt
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
1. Blend together flour, cheese and butter. Texture will resemble wet sand. Add water a little at a time.
2. Pat mixture onto bottom and along sides of a 9-inch quiche pan. Bake at 400 degrees F (205C Celsius) for 8 minutes.
3. In frying skillet, heat ghee and add hing (asafoetida). Add cauliflower and carrots, and stir until they are evenly coated.
4. Cover and cook for 10 minutes over medium heat, stirring occasionally. Add zucchini and cook 5 more minutes.
5. In large bowl combine sour cream, cornstarch, salt, pepper, and turmeric. Add Parmesan cheese and 1/2 cup Monterrey jack cheese.
6. Fold in vegetables and artichoke hearts. Pour into quiche pan and top with remaining Monterrey jack cheese.
7. Bake at 400 Fahrenheit for 40 minutes or until the edges of the quiche are dark and the center is slightly golden.
8. Allow the quiche to set about 30 minutes before cutting and serving.