Crustless Carrot Quiche - cooking recipe

Ingredients

1 lb. fresh carrots
1 tsp. salt
2 c. grated Swiss or Jack cheese
1/4 c. grated Parmesan cheese
4 eggs, beaten
1 tsp. oregano, dried (basil, dill or tarragon may be substituted)

Preparation

Steam cut up carrots until tender, but not mushy.
Mash a little coarsely.
Drain off any liquid.
Sprinkle lightly with salt.
In large mixing bowl, mix carrots, eggs, cheese and seasonings.
Pour into pie pan or 8-inch square pan.
Top with Parmesan cheese and bake at 350\u00b0 for 30 to 40 minutes, or until knife inserted in center comes out clean and edges are slightly golden.
Cut in wedges or squares.
Quiche is best served a little warmer than room temperature or can be served cold.
Nice served with bread sticks and tossed greens.