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Thursday, May 19, 2022

Recipe: Spinach Pumpkin Swirl Quiche

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.

Spinach Pumpkin Swirl 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

  • teaspoon salt

  • 3 tablespoons brown sugar

  • teaspoon curry powder

  • teaspoon ground cumin

  • teaspoon ground cinnamon

  • 1 pinch ground nutmeg

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

  • 2 eggs

  • teaspoon salt

  • teaspoon ground black pepper

  • cup half-and-half cream

  • 2 tablespoons bread crumbs

How to Make Spinach Pumpkin Swirl Quiche

  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.

Spinach Pumpkin Swirl Quiche Nutritions

  • Calories: 274.4 calories

  • Carbohydrate: 39.5 g

  • Cholesterol: 106.2 mg

  • Fat: 11.2 g

  • Fiber: 6.8 g

  • Protein: 8.4 g

  • SaturatedFat: 4.3 g

  • ServingSize:

  • Sodium: 439.8 mg

  • Sugar: 13.1 g

  • TransFat:

  • UnsaturatedFat:

Spinach Pumpkin Swirl Quiche Reviews

  • 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 dont 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.

  • 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

  • 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. Im not sure Id 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.

  • I usually like veggie dishes, and like to try new and different recipes, but this just wasnt yummy. Sorry.

  • 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 reviewers suggestion of leaving out the sugar. In addition, I added more cumin, salt and some cayenne pepper to bring out some savory flavors. I also put it in a pie crust. I liked the resulting pie but concure with others that this isnt a quiche at all. Also, next time Ill mix the two layers together since I wasnt wild about how the textures contrasted when they were divided. Good base though from which to start. Perfect for autumn Thanks

  • 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.

  • 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 medium yam which I microwaved and then mashed in with a can of organic pumpkin and I used garam masala seasoning which basically has everything you need except the curry. I used raw whole milk but I might try coconut milk next time. It is the best quiche I have ever made I also used about half the spinach. Really divine

  • 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.

  • 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 sheet so that it could get crispy. This is so colorful, it is amazing to think that it is completely natural.

  • It was tasty but not a quiche and not a meal. More like a thanksgiving side dish.

  • I really like this stuff Its great to find good vegetarian recipes that omnivore types will eat, I find that many people who eat meat eat a lot of bland or unhealthy sides. So if I can find a meal that others will eat without groveling over the lack of meat, I can usually trust that the dish is a repeat. This is definitely a repeat recipe

Source: Spinach Pumpkin Swirl Quiche

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