The unexpected marriage of pumpkin and spinach is a result of a massive cleaning out of my fridge. It's perfect for a cold winter night! You could easily substitute sweet potato or any winter squash for the pumpkin. —hadleyinparis
1 9" tart
store-bought or homemade pie crust
frozen chopped spinach, thawed
pumpkin, steamed and cut into 1/2" cubes
cheddar, roughly chopped
salt and pepper to taste
In This Recipe
Pre-heat oven to 400 degrees. Grease a 9" pie plate and line with dough. Flute the edges, or press down along the edge with the tines of a fork. Poke the bottom of the crust in several places with the fork.
In a large mixing bowl, mix the eggs, cream, milk, mustard, cayenne and salt/pepper.
Place the cheddar, spinach and pumpkin on the bottom of the pie plate, making sure each ingredient is well distributed.
Pour the egg mixture over the spinach mixture.
Bake for 40-45 minutes, until the center is firm. (It may rise quite a bit while baking; that's okay, it will fall as it cools). Serve warm or at room temperature. This makes great leftovers--it's even better the second day!