1 lb. carrots, cut into chunks
1 pkg. frozen artichoke hearts
2 tbsp. butter
1 pkg. frozen chopped spinach, thawed & squeezed dry
1 med. onion, minced
3 tbsp. fresh or 1 1/2 tbsp. dried dill
5 lg. eggs
1 c. heavy cream
1/2 c. Parmesan cheese
1/2 c. milk
Salt & pepper
Nutmeg

Grease an 8 1/2 x 4 1/2 inch loaf pan, line it with wax paper. Grease again and set aside. Cook or steam carrots in a small amount of water. Cook artichoke hearts.

Melt the butter in a saucepan and add the spinach, onion and dill. Cook over medium heat until onion is tender and spinach is dry.

Combine eggs, cream, milk, salt, pepper and nutmeg; blend until smooth.

In a blender or food processor combine 1/3 of the egg mixture with each of the vegetables. Arrange in even layers in the loaf pan with artichokes on the bottom, then carrots, then spinach on top.

Place in a pan of simmering water that reaches halfway up the loaf pan and bake 1 1/4 hours at 375 degrees. Let stand 10 minutes. Invert onto a serving dish to unmold and remove wax paper. Let stand 20 minutes before serving or refrigerate and serve very cold. Serves 10-12.