Spinach Pumpkin Swirl Quiche

Spinach Pumpkin Swirl Quiche

11

"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."

Ingredients

{{adjustedServings}} servings 274 cals
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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:
  • 106 mg
  • 35%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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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.

Footnotes

  • Cook's Note
  • Use butternut squash or the equivalent amount of regular pumpkin, peeled and chopped.
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Reviews

11
  1. 14 Ratings

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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 to...

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 t...

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 - j...