Ingredients Jump to Instructions ↓

  1. 1 (9-inch) unbaked pie crust

  2. 2 tablespoons butter

  3. 1 onion, chopped

  4. 2 cloves garlic, minced

  5. 2 teaspoons finely chopped fresh ginger root

  6. 1 (10-ounce) package frozen chopped spinach, thawed and drained

  7. 1 cup canned solid-pack pumpkin

  8. 3 eggs, beaten

  9. 3/4 cup light cream Salt and pepper to taste

  10. 1/4 teaspoon ground nutmeg

  11. 1 cup grated Havarti cheese

  12. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Prepare pie crust and set aside. In large saucepan, melt butter over medium heat. Add onion, garlic, and ginger root; cook and stir until tender, about 6-7 minutes. Add spinach; cook and stir for 3 minutes. Remove from heat. In large bowl, combine pumpkin and eggs and beat well. Stir in cream, salt, pepper, and nutmeg. Stir in spinach mixture. Sprinkle Havarti cheese in bottom of pie crust. Top with pumpkin mixture, then sprinkle with Parmesan cheese. Bake for 35-45 minutes until the quiche is puffed and set. Let cool 5 minutes, then slice to serve.


Send feedback