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Tricolor Crustless Quiche





2/3 lb. spinach, frozen or
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


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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