Ingredients for Tricolor Crustless Quiche
- Spinach
- 1 cup peeled and chopped carrots
- 1 ½ cups peeled and cubed potatoes
- Low Fat Cream Cheese
- Cream Cheese
- Swiss Cheese
- All Purpose Flour
- 1 cup milk
- 4 large eggs
- ¼ teaspoon white pepper
- Hot Paprika
- Salt And Black Pepper
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How to Make Tricolor Crustless Quiche
- Preheat oven to 375°F (190°C).
- Prepare the spinach: If using frozen spinach (10 oz), cook over low heat until all liquid evaporates. If using fresh spinach (10 oz), wash thoroughly and steam or blanch until tender-crisp. Drain well and chop roughly.
- Prepare the carrots: Boil or steam 1 cup of peeled and chopped carrots until tender. Mash well.
- Prepare the potatoes: Boil or steam 1 ½ cups of peeled and cubed potatoes until tender. Mash well.
- In a large bowl, whisk together: 4 large eggs, 1 cup milk, ½ cup grated cheddar cheese, ½ cup grated Gruyere cheese, ¼ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon white pepper, and a pinch of paprika.
- Divide the cheese mixture into three equal portions.
- In three separate bowls, combine one portion of the cheese mixture with each of the prepared vegetables (spinach, carrots, and potatoes). Mix well.
- Lightly butter a deep 14x4 inch baking dish.
- Layer the potato mixture in the bottom of the prepared dish.
- Bake for 8 minutes.
- Layer the carrot mixture over the potatoes.
- Bake for another 8 minutes.
- Layer the spinach mixture on top.
- Bake for 45 minutes, or until the quiche is set and lightly golden brown.
- Turn off the oven and let the quiche rest in the oven for 5 minutes.
- Remove from the oven and let cool for at least 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
17g
Fat
80g
Carbs
15g
