Tricolor Crustless Quiche
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Ingredients
| 2/3 lb. | spinach, frozen or | | fresh | | 6 | lg. carrots, peeled and boiled | | 3 | lg. potatoes, peeled and boiled | | 8 oz. | low-fat cream cheese | | 8 oz. | regular cream cheese (or use 2 pkg. low-fat cheese) | | 7 to 8 oz. | shredded swiss cheese | | 1 cup | all-purpose flour | | 1/2 cup | milk | | 4 | eggs, lightly beaten | | 1/2 tsp. | white pepper | | 1 dash | hot paprika | | Salt and black pepper, to taste |
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Instructions
Frozen spinach:
Cook over low heat until liquid evaporates.
Fresh spinach:
Wash and boil only in water clinging to the leaves until tendel. Drain and chop.
Mash carrots. Mash potatoes separately. Mix cheeses, flour, milk and eggs, and season. Divide into 3 equal parts and place in 3 bowls. Add spinach to one bowl, mashed carrots to the second, and mashed potatoes to the third bowl. Mix well. Grease a deep 14x4-inch pan. Spoon in potato mixture and bake in 375°F (190°C) for 8 minutes. Spoon in the carrot mixture and bake 8 more minutes. Now spoon in the spinach mixture and bake 45 minutes or until everything sets. Leave in the oven for a few minutes after turning heat off. Let cool a little before slicing.
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