Spinach Pumpkin Quiche

Total Time: 1 hr 50 mins Preparation Time: 35 mins Cook Time: 1 hr 15 mins

Ingredients

• 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

Recipe

• 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 350f.
• 3 grease a 12" pie pan.
• 4 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.
• 5 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.
• 6 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.
• 7 bake in preheated oven for 30 minutes, until set in center.