Tricolor Crustless "Quiche"

Recipe by Julesong

Here's an interesting and colorful quiche recipe!

Top Review by dogsandwoods

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.

Ingredients Nutrition


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

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