Tricolor Crustless Quiche

• 2/3 lb. spinach, frozen
• 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

1. Frozen spinach: Cook over low heat until liquid evaporates.
2. Fresh spinach: Wash and boil only in water clinging to the leaves until tendel.
3. Drain and chop.
4. Mash carrots.
5. Mash potatoes separately.
6. Mix cheeses, flour, milk and eggs, and season.
7. Divide into 3 equal parts and place in 3 bowls.
8. Add spinach to one bowl, mashed carrots to the second, and mashed potatoes to the third bowl.
9. Mix well.
10. Grease a deep 14x4-inch pan.
11. Spoon in potato mixture and bake in 375F (190C) 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. Leave in the oven for a few minutes after turning heat off.
15. Let cool a little before slicing.

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

Taken from www.foodgeeks.com/recipes/1122 (may not work)