Tricolor Crustless Quiche
Back to listIngredients:
- 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 white pepper
- 1 dash hot paprika
- salt and black pepper
Steps:
- Preheat oven to 375 degrees F 190 C
- 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
- In a separate bowl mash the cooked carrots
- In another bowl mash the cooked potatoes
- In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
- Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
- Mix contents of all three bowls well
- Butter a deep 14x4-inch pan
- Spoon in potato mixture and bake in 375 degrees 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
- Turn off the oven but leave the quiche in the oven for 5 minutes
- Remove from oven then let cool for at least 5 minutes before serving