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Healthy Recipes: June 2008

Quiche a la’ Anne

Crust:

• ¾ cup amaranth flour
• 1/3 cup plus 1 tablespoon trans fat free margarine
• 4 – 5 tablespoons cold water
• ½ tsp. salt

Preheat oven to 375 F. In a large mixing bowl, combine flour, salt and margarine. Blend with a pastry blender until flour and margarine are mixed and form little beads or coarse crumbs. Sprinkle cold water over flour mixture, l tablespoon at a time, mixing with a fork or pastry blender until particles are moistened and cling together. Form dough into a ball. Roll out on a floured pastry sheet or wax paper into a 11 – 12 inch circle.

Place in a 9 inch pie pan. Flute edges. Prick bottom of crust with a fork. Bake about 10 minutes. Remove from oven.

Filling:

• 1 small zucchini, sliced and partially cooked
• 1 onion, sliced and partially cooked
• 3 carrots, peeled, sliced and partially cooked
• ¾ cup chopped cauliflower, partially cooked
• ¼ tsp. pepper
• ¼ tsp. nutmeg
• 3 organic eggs
• ½ – 2/3 cup soy or low fat milk
• ½ cup Mozzarella Cheese (soy, rice or regular), shredded
• ½ cup Monterey Jack Cheese (soy, rice or regular), shredded
• 1 tablespoon barley flour

Mix the seasonings, egg, milk and barley flour together. Spread 1/3 of the cheese mixture over the bottom of the pre-baked pie crust. Spread vegetables evenly over cheese and crust.

Place remaining cheese over vegetables. Pour milk mixture over cheese and vegetables. Bake 35 – 40 minutes until quiche is set and golden brown. If a knife is inserted in center, it should come out clean.

Yields 6 servings.

Spelt Pizza

• 1-8 inch spelt pizza crust
• Olive oil
• ½ cup marinara sauce
• ½ onion, sliced and partially cooked
• ½ cup chopped fresh broccoli, partially cooked
• ½ red pepper, julienne sliced
• 5 oz. shredded Mozzarella Cheese (soy, rice or regular)

Brush crust with lightly with olive oil. Spread sauce over crust. Sprinkle ½ the amount of cheese over sauce. Evenly distribute onions, broccoli, and pepper over crust. Top with remaining cheese.

Bake at 400 F for 15 minutes or until cheese is bubbly and begins to brown.

Yields: 4 slices