Spinach Pumpkin Quiche Recipes

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PUMPKIN, LEEK AND SPINACH QUICHE RECIPE - (4.1/5)



Pumpkin, Leek and Spinach Quiche Recipe - (4.1/5) image

Provided by JoBellette

Number Of Ingredients 11

700 g butternut pumpkin, peeled, cut into 2cm pieces
Olive Oil Spray
1 leek, pale section only, halved lengthways, washed, dried, thinly sliced crossways
2 garlic cloves, crushed
100 g baby spinach leave
4 eggs
2 egg whites
60 ml (1/4 cup) skim milk
80 g (1/3 cup) fresh low-fat ricotta
1/3 cup fresh basil leaves
Mixed salad leaves (optional), to serve

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



Spinach Pumpkin Quiche image

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

1 large sweet potato, peeled and diced
1 medium pumpkin or 1 medium butternut squash, peeled and chopped
2 carrots, chopped
2 eggs, beaten
2 tablespoons butter, melted
2 tablespoons olive oil
1/2 teaspoon salt
3 tablespoons brown sugar
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 (16 ounce) package frozen chopped spinach, thawed and drained
2 eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup half-and-half cream
2 tablespoons breadcrumbs

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

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