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

servings 274 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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  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.

Reviews

11
  1. 14 Ratings

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Most helpful

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...

Most helpful critical

I usually like veggie dishes, and like to try new and different recipes, but this just wasn't yummy. Sorry.

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...

I usually like veggie dishes, and like to try new and different recipes, but this just wasn't yummy. Sorry.

This is good but I agree with the other rater that it is more like a souffle. It almost seems more appropriate as a dessert instead of a main dish quiche.

This quiche was extraordinary! I used a pre-made frozen organic spelt pie crust, I used two packets of stevia instead of the brown sugar because we are trying to cut down on sugar, I used one m...

The reaction was split in our house. I liked it but most thought is should have a crust... I will do it again but with a crust.

Good, this is like nothing I have ever made before. I added ground up garbanzos instead of the bread crumbs to the spinach layer. I think it would be even better if you spread it on a cookie s...

Not sure how to rate this dish since I made some major changes to the recipe. I wanted something more savory than sweet and went with a previous reviewer's suggestion of leaving out the sugar. ...