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Spinach Pumpkin Swirl Quiche

Spinach Pumpkin Swirl Quiche

Suzy

Suzy

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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.
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Reviews

MLOURIE
13

MLOURIE

10/30/2003

This pie is a wonderful treat- looks amazing and tastes delish. I used a chunk of pumpkin instead of butternut squash. I also put it in 2 pie shells when I made it for Thanksgiving. (It was too much filling for just one). Everyone loved it!

nisaba
12

nisaba

11/16/2006

we love this recipe. I skip the brown sugar and the sweet potato, although now that sweet potatos are in season I will try it, but I will still leave out the sugar. I also add walnuts and up the salt to 1tsp because I use sea salt. I don't ususaly swirl the contents, but keep it layered. I buy large butternut squash and freeze the mixture to make it all winter long. I sometimes substitute sour cream or Greek yogurt for the cream, depending on what ingredients I already have.

CSTAPLEY
9

CSTAPLEY

10/30/2003

I thought this was pretty tasty, although I would perhaps have preferred it with a little less brown sugar. I would call the texture more of a souffle than a quiche, though. (Not a complaint - just a comment.) I did think that perhaps it was a little more time-consuming to make than it was worth. I'm not sure I'd make it again, although I would certainly eat it again if someone else made it. I did like the green and orange marbling, it was very colorful.

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