Marbled Spinach and Pumpkin Egg Bake

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.