Spinach Pumpkin Swirl Quiche

4.3
(14)

A truly unique looking and tasty pie! Requires some effort but is well worth it for that special occasion. If preferred, use one small pumpkin instead of butternut squash.

Servings:
8
Yield:
1 to 12 - inch quiche

Ingredients

  • 1 large sweet potato, peeled and diced

  • 1 butternut squash, peeled and chopped

  • 2 carrots, chopped

  • 2 eggs, beaten

  • 2 tablespoons butter, melted

  • 2 tablespoons olive oil

  • ½ teaspoon salt

  • 3 tablespoons brown sugar

  • ½ teaspoon curry powder

  • ¼ teaspoon ground cumin

  • ½ teaspoon ground cinnamon

  • 1 pinch ground nutmeg

  • 1 (16 ounce) package frozen chopped spinach, thawed and drained

  • 2 eggs

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ½ cup half-and-half cream

  • 2 tablespoons bread crumbs

Directions

  1. In a large saucepan, combine sweet potato, squash, and carrots. Pour in enough water to cover vegetables. Cook over low heat until very tender, about 40 minutes. Drain and mash. Allow to cool.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 inch pie pan.

  3. To mashed squash mixture, add 2 eggs, butter or margarine, olive oil, 1/2 teaspoon salt, brown sugar, curry powder, cumin, cinnamon, and nutmeg. Puree mixture in blender or food processor.

  4. In food processor or blender, combine spinach, 2 eggs, 1/2 teaspoon salt, pepper, and half and half. Puree until smooth. Stir in 2 tablespoons bread crumbs. If mixture is still liquidy, add more bread crumbs. Pour spinach mixture into pie pan, flattening with a spoon.

  5. Gently pour squash mixture on top of spinach layer. Flatten partially with a spoon, but leave a few waves. Do not spread squash mixture all the way to edges of pan; allow spinach mixture to 'peek' through edges. Using a spoon, gently stir the two mixtures to create a marbled effect. Do not overmix.

  6. Bake in preheated oven for 30 minutes, until set in center.

Cook's Note

Use butternut squash or the equivalent amount of regular pumpkin, peeled and chopped.

Nutrition Facts (per serving)

274 Calories
11g Fat
40g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 274
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 22%
Cholesterol 106mg 35%
Sodium 440mg 19%
Total Carbohydrate 40g 14%
Dietary Fiber 7g 24%
Total Sugars 13g
Protein 8g 17%
Vitamin C 44mg 49%
Calcium 208mg 16%
Iron 3mg 18%
Potassium 992mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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