Spinach Pumpkin Swirl Quiche Food

SPINACH PUMPKIN SWIRL QUICHE

Spinach Pumpkin Swirl Quiche image

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.

Provided by Suzy

Categories 100+ Breakfast and Brunch Recipes Eggs

Yield 8

Number Of Ingredients 18

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
½ teaspoon salt
3 tablespoons brown sugar
½ teaspoon curry powder
¼ teaspoon ground cumin
½ teaspoon ground cinnamon
1 pinch ground nutmeg
1 (16 ounce) package frozen chopped spinach, thawed and drained
2 eggs
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup half-and-half cream
2 tablespoons bread crumbs

Steps:

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.

Nutrition Facts : 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, Sodium 439.8 mg, Sugar 13.1 g

ROASTED PUMPKIN AND SPINACH BAKE

ROASTED PUMPKIN AND SPINACH BAKE image

This tasty roasted pumpkin and spinach bake makes an ideal mid-week dinner. It's light, quick and easy to prepare and tastes awesome!

Provided by Fazila Olla-Logday

Categories Main

Number Of Ingredients 10

Ingredients

• 600g Pumpkin
• Salt and Freshly Ground Pepper to taste
• Olive Oil
• 1 Red Onion sliced
• 1 Red Pepper cubed
• 2 Cloves Garlic
• ½ tsp. Chilli Flakes
• 300 gr English Baby Spinach
• 250gr Creme Fraiche
• Roasted Pumpkin Seeds

Steps:

Preheat the oven to 180C.
Cut the pumpkin into medium sized chunks, season with salt and pepper and drizzle with a bit of olive oil. Roast in the oven for approx 30 minutes or until soft.
In the meantime, stir fry the onion, garlic, chilli flakes, salt and red pepper with a little olive oil until just soft and translucent. About 5 mins.
Add the spinach and stir through until just wilted.
Combine the roasted pumpkin and the spinach mix into a baking dish.
Spoon the creme fraiche over the vegetables and sprinkle with roasted pumpkin seeds
Bake for approx 30 minutes and serve hot.

SPINACH PUMPKIN SWIRL QUICHE

Spinach Pumpkin Swirl Quiche image

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.

Provided by Suzy

Categories Breakfast Eggs

Yield 8

Number Of Ingredients 18

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
½ teaspoon salt
3 tablespoons brown sugar
½ teaspoon curry powder
¼ teaspoon ground cumin
½ teaspoon ground cinnamon
1 pinch ground nutmeg
1 (16 ounce) package frozen chopped spinach, thawed and drained
2 eggs
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup half-and-half cream
2 tablespoons bread crumbs

Steps:

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.

Nutrition Facts : 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, Sodium 439.8 mg, Sugar 13.1 g

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