Spinach Pumpkin Swirl Quiche

1 large Sweet Potato, peeled and diced
1 Butternut Squash (or a small pumpkin squash), peeled and chopped
2 Carrots, chopped
2 Eggs, beaten
2 tbsp Butter, melted
2 tbsp Olive Oil
1/2 tsp Salt
3 tbsp Brown Sugar
1/2 tsp Curry Powder
1/4 tsp ground Cumin
1/2 tsp ground Cinnamon
1 pinch ground Nutmeg
1 (16 oz) package frozen chopped Spinach, thawed and drained
2 Eggs
1/2 tsp Salt
1/4 spt ground Black Pepper
1/2 c half-and-half Cream
2 tbsp Bread Crumbs

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 350° F (175° C). Grease a 12 inch pie pan.
3. Add to mashed squash 2 eggs, butter, olive oil, 1/2 tsp salt, brown sugar, curry powder, cumin, cinnamon and nutmeg. Puree in a blender.
4. Puree separately the spinach, 2 eggs, 1/2 tsp salt, pepper and half-and-half until smoothe. Stir in 2 tbsp bread crumbs, or more if mixture is still liquid. Pour into the pie pan and press flat with a spoon.
5. Gently pour squash mixture on top of spinach layer. Spread with a spoon, leaving a wavy surface. Allow spinach layer to "peek" through around the edge. For swirl effect, genly stir the two layers together to create a marbled effect. Do not over-mix.
6. Bake 30 minutes until set in center.

Recipe from Suzy, Left Foot Organics