Pumpkin, feta & spinach quiche with potato crust


January 8, 2015

Pumpkin, feta & spinach quiche with potato crust 5 0 5 1
  • Prep: 30 mins
  • Cook: 2 hrs 30 mins
  • 30 mins

    2 hrs 30 mins

    3 hrs

  • Yields: 8


2-3 potatoes, sliced thinly

7 eggs ( I used 2 duck and 3 hen eggs)

sprinkle of garlic powder, nutmeg, thyme and salt and pepper

1/2 cup Parmesan cheese and cheddar cheese

100 gr feta

150 ml cream

1 onion , cut into small wedges

handful of spinach, chopped

750 gr pumpkin, chopped into 1 cm cubes

1 tomatoe


1Fry pumpkin and onion until coloured and soft.

2Lay potatoes on base and sides of sc.

3Place pumpkin mix on top, add feta, spinach and cheddar cheese.

4Mix eggs, salt and pepper, garlic and cream together and pour on top of pumpkin.

5Top with Parmesan cheese, tomatoes, pepper and thyme.

6Place tea towel under lid and cook on high 21/2 - 3 hrs.

7After removing let cool a bit before transferring to a plate or slicing, so it will firm up a bit. (the duck eggs make it firmer)

Submitted by kerry follent


6 Reviews

Hi Bri, I can see from the photo that it is on baking paper so yes I would do so 🙂


July 14, 2022

Do you need to line the SC with baking paper before place the sliced potatoes down?


December 28, 2021

The whole family really enjoyed this. I also added bacon. Yummy


December 27, 2021

Would thus work without the cream please, can you substitute 🤔

Paulene @ Slow Cooker Central

September 8, 2021

I believe this was done in a 6L

Donna Collin

September 4, 2021

What size slow cooker did you use 🙂

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