Savory Pumpkin Spinach Quiche

It peaked my interest. Everything pumpkin has been on my brain. And I mean everything. I swear this fall season is more winter “fat” season, than winter coat season. But I’m trying, really trying, to go healthier here. After browsing through Pinterest I found several Pumpkin Quiche recipes, some with chunks of squash, some with a buttery flaky crust, others with spinach. And since Spinach and Pumpkin were the key stars I was craving in this Quiche I intended to make, I came up with this bad boy.

This Pumpkin Spinach Crustless Quiche is so good that even my 9 year old raved about it as I served him a slice pre-soccer game. My co-workers gave me many thumbs up. My husband, who hates egg dishes, asked for more. My daddy told me it reminded him of one his mom used to make. Being compared to my German Grandmother…awesome in his book.

So I am more than happy to share my original Famished Fish recipe with you all. Be sure you bring this to your next Fall brunch or work brunch meeting. If only I had one whipped up right now to ~~devour~~ enjoy while posting. Instead, I’ll just get hungry and share.

What you’ll need

For the Spinach Filling:
16oz bag frozen spinach
4 oz Neufchâtel cream cheese
1/2 onion, diced
2 cloves garlic, pressed
1/2 Tb canola oil
Dash salt
1/8 tsp nutmeg
1/4 tsp tarragon

For the Pumpkin Quiche:
5 eggs
3/4 cup milk
3/4 cup pumpkin purée
1/2 cup crumbles feta cheese
1 cup low moisture part skim mozzarella, shredded
1/2 cup self rising flour

Preheat the oven to 375F. Prepare a 9″ Springform pan with cooking spray and set on a large baking sheet.

In a large skillet over medium heat, heat the canola oil. Add the onion and garlic and sauté until tender. Fold in the spinach. Mine is still a bit frozen here. That’s okay, because you’ll cook the water off.

When the liquid has evaporated, stir in the Neufchatel cream cheese and combine until creamy. Stir in the salt, nutmeg and tarragon. Remove pan from heat.

In a large mixing bowl, thoroughly beat the Pumpkin Quiche ingredients in order, lastly adding the self rising flour.

Pour half of pumpkin egg mixture in prepared Springform pan. Carefully spoon in spinach filling, spreading out evenly.

Pour remaining pumpkin egg mixture over top of spinach filling. It is okay if some spinach peeks through. It’s pretty that way.

Bake in oven on baking sheet (to prevent pan leaks) for 45 minutes. You can check it with a knife to be sure it comes out clean, but as long as it is a bit browned around the edges and springy in the center, it will be done.

Cool about 5 minutes, carefully remove Springform pan outer ring, sliding knife along sides if needed, and cool on a cake stand or wire rack.

Quiche is ready to serve immediately.

This rewarms well in a small toaster oven but also tastes great at room temperature. Refrigerate after cooling. It also freezes well.

This beauty stands alone, crust free. Savory pumpkin egg quiche and creamy spinach filling, it’s a big win and extremely satisfying.

Part of me regrets bringing this to work to sample, because then I may have some from the freezer to enjoy. But I truly loved seeing others enjoy this. Please let me know what you think!