Description
A delicious and nutritious Pumpkin Spinach Quiche that combines the earthy flavors of pumpkin with the vibrant freshness of spinach, perfect for any meal.
Ingredients
- Pie crust: 1 (store-bought or homemade)
- Pumpkin puree: 1 cup (canned or fresh)
- Fresh spinach: 2 cups (washed and chopped)
- Eggs: 3 large
- Heavy cream: 1 cup
- Nutmeg: 1/4 teaspoon (freshly grated if possible)
- Salt: 1/2 teaspoon (or to taste)
- Pepper: 1/4 teaspoon (or to taste)
- Grated cheese: 1 cup (such as Gruyère, cheddar, or a blend)
Instructions
- Prepare the pie crust in a 9-inch pie dish, pressing it firmly against the sides and bottom.
- Sauté the chopped spinach in a skillet over medium heat for 2-3 minutes until wilted, then let it cool slightly.
- In a mixing bowl, whisk together the eggs, heavy cream, pumpkin puree, nutmeg, salt, and pepper until well combined. Stir in the sautéed spinach and half of the grated cheese.
- Pour the pumpkin and spinach mixture into the pre-baked pie crust and spread it evenly. Sprinkle the remaining grated cheese on top.
- Bake in a preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden. Let it cool for 10-15 minutes before slicing.
Notes
- Use fresh or canned pumpkin puree, ensuring it’s 100% pure.
- Wash and chop spinach thoroughly before sautéing.
- Chill homemade pie crust for at least 30 minutes before rolling it out.
- Consider using pie weights or dried beans when pre-baking the crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Pumpkin Spinach Quiche, Quiche Recipe, Vegetarian Quiche, Pumpkin Recipe, Spinach Recipe