Tricolor Crustless "Quiche"
"Here's an interesting and colorful quiche recipe!"
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 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
directions
- 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.
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Reviews
-
Didn't follow the recipe exactly; here are the deviations: Made two 11" pans; both had a layer of potatoes and a layer of ham; one had a layer of carrots and the other was topped with a layer of spinach. I ate the potato/ham/spinach quiche and loved it. DH ate the potato/ham/carrot quiche and thought that it was okay. (I'm allergic to carrots.) I'd make it again for me! Thank you for posting.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
