Tricolor Crustless Quiche

Ingredients

• Servings: 8
• 2/3 lb spinach, frozen & defrosted or fresh
• 6 big carrots, peeled and boiled
• 3 big potatoes, peeled and boiled
• 8 ounces low-fat cream cheese
• 8 ounces cream cheese (or use 2 pkgs low-fat cheese)
• 7 -8 ounces swiss cheese, shredded (200 gram)
• 1 cup all-purpose flour
• 1/2 cup milk
• 4 eggs, lightly beaten
• 1/2 teaspoon pepper
• 1 dash hot paprika
• salt and black pepper

Recipe

• 1 preheat oven to 375 degrees f (190 c).
• 2 for frozen spinach: cook over low heat until liquid evaporates. fresh spinach: wash and boil only in water clinging to the leaves until tender. drain, chop, and place in bowl.
• 3 in a separate bowl, mash the cooked carrots.
• 4 in another bowl, mash the cooked potatoes.
• 5 in yet another bowl, mix the cheeses, flour, milk, eggs, pepper, paprika, salt, and pepper.
• 6 divide into 3 equal portions and place a portion into each of the other bowls of spinach, carrot, and potatoes.
• 7 mix contents of all three bowls well.
• 8 butter a deep 14x4-inch pan.
• 9 spoon in potato mixture and bake in 375 degrees f (190 c) for 8 minutes.
• 10 spoon in the carrot mixture and bake 8 more minutes.
• 11 now spoon in the spinach mixture and bake 45 minutes or until everything sets.
• 12 turn off the oven, but leave the quiche in the oven for 5 minutes.
• 13 remove from oven, then let cool for at least 5 minutes before serving.