Recipe by Suzy
"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."
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sweet potato, peeled and diced
butternut squash, peeled and chopped
1 (16 ounce) package
frozen chopped spinach, thawed and drained
ground black pepper
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 usually like veggie dishes, and like to try new and different recipes, but this just wasn't yummy. Sorry.
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 don't 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.
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. I'm not sure I'd 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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Pumpkin Swirl Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 101
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