Spinach Pumpkin Swirl Quiche Food
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.
Provided by Suzy
Categories 100+ Breakfast and Brunch Recipes Eggs
Yield 8
Number Of Ingredients 18
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
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
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
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
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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