Marbled Spinach and Pumpkin Egg Bake

    (14)
    1 hour 45 min

    This dish takes a little time to make, but the results are worth it. It's made by swirling together a pumpkin egg mixture with a spinach egg mixture. It is then baked to perfection. Serve as lunch or dinner.


    14 people made this

    Ingredients
    Serves: 8 

    • 1 large sweet potato, peeled and diced
    • 1 butternut squash, peeled and chopped
    • 2 carrots, chopped
    • 2 eggs, beaten
    • 30g butter, melted
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 3 tablespoons dark brown soft sugar
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon ground cumin
    • 1/2 teaspoon ground cinnamon
    • 1 pinch ground nutmeg
    • 450g frozen chopped spinach, thawed and drained
    • 2 eggs
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 125ml single cream
    • 2 tablespoons breadcrumbs

    Method
    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. 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.
    2. Preheat oven to 180 C / Gas 4. Grease a 30cm quiche dish.
    3. To mashed squash mixture, add 2 eggs, butter, olive oil, 1/2 teaspoon salt, dark brown soft sugar, curry powder, cumin, cinnamon and nutmeg. Puree mixture in liquidiser or food processor.
    4. In food processor or liquidiser, combine spinach, 2 eggs, 1/2 teaspoon salt, pepper and single cream. Puree until smooth. Stir in 2 tablespoons breadcrumbs. If mixture is still to thin, add more breadcrumbs. Pour spinach mixture into quiche dish, flattening with a spoon.
    5. 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 dish; allow spinach mixture to 'peek' through edges. Using a spoon, gently stir the two mixtures to create a marbled effect. Do not overmix.
    6. Bake in preheated oven for 30 minutes, until set in centre.

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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (11)

    by
    13

    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!  -  04 Dec 2000  (Review from Allrecipes US | Canada)

    by
    12

    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.  -  16 Nov 2006  (Review from Allrecipes US | Canada)

    by
    9

    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.  -  29 Oct 2003  (Review from Allrecipes US | Canada)

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