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

Grease 8 1/2 x 4 1/2 inch loaf pan. Line it with waxed paper. Grease again and set aside. Steam carrots in 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 and blend until smooth.

In a blender 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 half way 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 15 minutes before serving. Serves 12.