About this recipe: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.
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
1/2 teaspoon salt
1/4 teaspoon ground black pepper
125ml single cream
2 tablespoons breadcrumbs
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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 180 C / Gas 4. Grease a 30cm quiche dish.
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.
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.
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.
Bake in preheated oven for 30 minutes, until set in centre.