Tricolor Crustless Quiche

• 23 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
• 12 cup milk
• 4 eggs, lightly beaten
• 12 teaspoon white pepper
• 1 dash hot paprika
• salt and black pepper

1. Preheat oven to 375 degrees F (190 C).
2. For frozen spinach: cook over low heat until liquid evaporates.
3. Fresh spinach: wash and boil only in water clinging to the leaves until tender.
4. Drain, chop, and place in bowl.
5. In a separate bowl, mash the cooked carrots.
6. In another bowl, mash the cooked potatoes.
7. In yet another bowl, mix the cheeses, flour, milk, eggs, white pepper, paprika, salt, and pepper.
8. Divide into 3 equal portions and place a portion into each of the other bowls of spinach, carrot, and potatoes.
9. Mix contents of all three bowls well.
10. Butter a deep 14x4-inch pan.
11. Spoon in potato mixture and bake in 375 degrees F (190 C) for 8 minutes.
12. Spoon in the carrot mixture and bake 8 more minutes.
13. Now spoon in the spinach mixture and bake 45 minutes or until everything sets.
14. Turn off the oven, but leave the quiche in the oven for 5 minutes.
15. Remove from oven, then let cool for at least 5 minutes before serving.

spinach, carrots, potatoes, lowfat cream cheese, cream cheese, swiss cheese, flour, milk, eggs, white pepper, paprika, salt

Taken from www.food.com/recipe/tricolor-crustless-quiche-707 (may not work)