Cauliflower And Carrot Quiche
|Cauliflower||1 1⁄2 Cup (24 tbs), shredded|
|Carrot||1 , shredded|
|9 inch pie shell||1 , baked|
|Shredded swiss cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Pint (1 Cup)|
In 1-quart bowl, combine cauliflower, carrot and water.
Cover with plastic wrap.
Cook at HIGH 5 1/2 to 6 minutes.
Sprinkle vegetables into pie shell.
Sprinkle cheeses over vegetables.
Pour cream into 2-cup measure.
Cook at MEDIUM 2 to 2 1/4 minutes.
Meanwhile, beat eggs in small bowl.
Stir a little hot cream into eggs.
Blend eggs back into cream.
Pour mixture over ingredients in pie shell.
Cook at MEDIUM-LOW 15 minutes.
Let stand 10 minutes.