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Fall Harvest Pumpkin Florentine Quiche(7 votes) Click on a star to add your own rating     5 large organic eggs, slightly beaten 1 cup canned Trader Joe's Organic Pumpkin 1 cup frozen organic spinach, chopped 2 tablespoons grated white onion 1 cup whole milk 1/4 cup cream 1/2 pound grated baby swiss cheese 1 teaspoon ground white pepper 1/2 teaspoon fine sea salt Directions: Heat oven to 357 degrees. Place unbaked pie circle in an 8" pie plate; crimp edges, place in refrigerater for 15 minutes. Meanwhile, whisk together the eggs and canned pumpkin until mixed well. Stir in spinach, onion, milk, cream, cheese, pepper and salt. Transfer to chilled pie plate, place in oven and bake for 50-60 minutes until set. Remove from oven and allow to rest for 15 minutes before slicing. Yield: six slices. Submitted on 10/12/2006 by Michaela Number of people who have "favored" this: 1 Read the review below -OR-Add your own reviewReviews (1)
byruninalmond29, October 17, 2008
I liked the quiche, it took a long time too cook (65minutes) and had absolutely no taste of pumpkin. Perhaps the ingredients need to be tweaked to give more pumpkin flavor. Also was a bit watery- but a good tasting quiche overall.
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