• 8servings
  • 105minutes
  • 274calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, H, D, E
MineralsNatrium, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large sweet potato, peeled and diced

  2. 1 butternut squash, peeled and chopped

  3. 2 carrots, chopped

  4. 2 eggs, beaten

  5. 30g butter, melted

  6. 2 tablespoons olive oil

  7. 3 tablespoons dark brown soft sugar

  8. 1/2 teaspoon curry powder

  9. 1/4 teaspoon ground cumin

  10. 1/2 teaspoon ground cinnamon

  11. 1 pinch ground nutmeg

  12. 450g frozen chopped spinach, thawed and drained

  13. 2 eggs

  14. 1/2 teaspoon salt

  15. 1/4 teaspoon ground black pepper

  16. 125ml single cream

  17. 2 tablespoons breadcrumbs

Instructions Jump to Ingredients ↑

  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 180 C / Gas 4. Grease a 30cm quiche dish.

  3. 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.

  4. 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.

  5. 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.

  6. Bake in preheated oven for 30 minutes, until set in centre.


Send feedback