Spinach Pumpkin Swirl Quiche10 Reviews
“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.” - by Suzy
Original recipe yields 1 - 12 inch quiche
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 inch pie pan.
- 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.
- 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.
- 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.
- Bake in preheated oven for 30 minutes, until set in center.
Amount Per Serving (8 total)
- 274 cal
- 11.2 g
- 39.5 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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..." See more filling for just one). Everyone loved it! "
"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 sal..." See moret 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."
"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 ..." See morecomment.) 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."
Suzanne's Spinach Quiche
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