Spinach Pumpkin Swirl Quiche Recipes
PUMPKIN, LEEK AND SPINACH QUICHE RECIPE - (4.1/5)
Provided by JoBellette
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Season with pepper. Bake in oven for 25 minutes or until golden. Meanwhile, heat a large non-stick frying pan over medium heat. Spray lightly with olive oil spray to grease. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until soft. Add the spinach and cook, stirring, for 3 minutes or until the spinach just wilts. Line a 26 x 16cm (base measurement) slab pan with non-stick baking paper. Spread the pumpkin and leek mixture evenly over the base of the pan. Whisk together the eggs, egg whites and milk in a jug. Pour egg mixture evenly over pumpkin and leek mixture. Sprinkle evenly with ricotta. Bake for 20 minutes or until puffed and golden. Sprinkle with the basil. Serve with mixed salad leaves, if desired.
SPINACH PUMPKIN QUICHE
Make and share this Spinach Pumpkin Quiche recipe from Food.com.
Provided by TishT
Categories Savory Pies
Time 1h50m
Yield 1 12" pie, 8 serving(s)
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 350F.
- Grease a 12" pie pan.
- Add to the mashed pumpkin mixture, 2 eggs, butter, olive oil, 1/2 tsp 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 Tbs 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 184.3, Fat 11.2, SaturatedFat 4.4, Cholesterol 119, Sodium 442.1, Carbohydrate 15.9, Fiber 3, Sugar 7.3, Protein 6.8
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
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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