Vegetable Quiche

1.cup cauliflower(cut in flowerets)
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 grated monterey jack cheese
2.tablespoons cornstarch
3.teaspoon ghee
1/2.teaspoon hing(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

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 derajat for 8 minutes. In frying skilet heat-
ghee and add hing. Add cauliflower and carrots, and stir until they are e-
enly coated. Cover and cook for 10 minutes over medium heat, Stirring occ-
asionally. Add zuchini and cook 5 more minutes.

In large bowl combine sour cream, cornstarch, salt,pepper, and turmeric.Add-
Parmesan cheese and 1/2. cup monterrey jack cheese. Fold in vegetables and -
artichoke hearts. Pour into quiche pan and top with remaining monterrey jack-
cheese. Bake at 400 derajat 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.

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