ARKEPIN
7 Slow Cooker Banana & Rose Water Pumpkin Quiche Inspiration
Harness the delightful fusion of flavors in 7 slow cooker banana and rose water pumpkin quiche inspirations that will elevate your brunch game—discover these unique recipes ahead!
Classic Banana & Rose Water Pumpkin Quiche
This Classic Banana & Rose Water Pumpkin Quiche combines the sweetness of ripe bananas and the delicate floral notes of rose water with savory pumpkin to create a unique and delicious slow cooker dish. Perfect for brunch or a hearty breakfast, this quiche is not only easy to prepare but also offers a delightful twist that will surprise and please your taste buds.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Ripe bananas | 2 medium, mashed |
| Eggs | 4 large |
| Milk | 1 cup |
| Shredded cheese (e.g., cheddar) | 1 cup |
| Rose water | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions
- In a large bowl, whisk together the pumpkin puree, mashed bananas, eggs, milk, rose water, salt, and black pepper until well combined.
- Stir in the shredded cheese and mix thoroughly.
- Place the pie crust in the slow cooker, ensuring it fits well. Pour the pumpkin and banana mixture into the crust.
- Cover the slow cooker with its lid and cook on low for 4 to 6 hours or until the quiche is set in the middle.
- Once cooked, let it cool for a few minutes before slicing. Garnish with fresh parsley if desired, and serve warm or at room temperature.
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Savory Spinach and Feta Quiche With a Twist
Savory Spinach and Feta Quiche With a Twist is a delectable dish that features vibrant spinach paired with creamy feta cheese, all cooked to perfection in a slow cooker. This quiche offers a savory flavor profile, enhanced by the subtle addition of fresh herbs, making it an ideal choice for breakfast, brunch, or a light dinner that the whole family will love.
| Ingredients | Quantity |
|---|---|
| Fresh spinach, chopped | 3 cups |
| Feta cheese, crumbled | 1 cup |
| Eggs | 4 large |
| Milk | 1 cup |
| Shredded cheese (e.g., mozzarella) | 1 cup |
| Thyme (fresh or dried) | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
| Fresh herbs (for garnish) | Optional |
Cooking Instructions
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and thyme until well combined.
- Stir in the chopped spinach and crumbled feta cheese, mixing thoroughly.
- Place the pie crust in the slow cooker, ensuring a snug fit. Pour the spinach and feta mixture into the crust.
- Cover the slow cooker with its lid and cook on low for 4 to 6 hours or until the quiche is set in the middle.
- Allow the quiche to cool for a few minutes before slicing, and garnish with fresh herbs if desired. Serve warm or at room temperature.
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Spiced Chorizo and Pumpkin Quiche With Floral Notes
Spiced Chorizo and Pumpkin Quiche With Floral Notes is a unique and hearty dish that combines the bold flavors of chorizo with the subtle sweetness of pumpkin, all elevated with delicate floral accents. Perfect for a cozy brunch or an impressive dinner gathering, this quiche promises to delight your taste buds with its rich, savory filling and perfectly baked crust.
| Ingredients | Quantity |
|---|---|
| Chorizo, diced | 1 cup |
| Pumpkin puree | 1 cup |
| Eggs | 4 large |
| Milk | 1 cup |
| Shredded cheese (e.g., cheddar) | 1 cup |
| Onion, finely chopped | 1 medium |
| Fresh thyme (or dried) | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
| Edible flowers (for garnish) | Optional |
Cooking Instructions
- In a skillet, cook the chorizo and onion over medium heat until the chorizo is browned and the onion is translucent. Allow to cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, pepper, thyme, and pumpkin puree until smooth.
- Stir in the cooked chorizo and onion mixture, followed by the shredded cheese.
- Place the pie crust in the slow cooker and pour the chorizo and pumpkin mixture into it.
- Cover the slow cooker with its lid and cook on low for 4 to 6 hours or until the quiche is set in the center.
- Let the quiche cool for a few minutes before slicing, and garnish with edible flowers if desired. Serve warm or at room temperature.
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Sweet Potato and Banana Quiche Infused With Rose Water
Sweet Potato and Banana Quiche Infused With Rose Water is a delightful and unique dish that brings together the earthy sweetness of sweet potatoes and the creamy texture of bananas. This quiche is lightly flavored with rose water, offering a fragrant and floral twist that elevates the traditional quiche experience. Perfect for brunch or an elegant dessert, this dish showcases a blend of sweet and savory flavors that will impress your guests.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, peeled and diced | 2 cups |
| Ripe bananas, mashed | 2 large |
| Eggs | 4 large |
| Milk | 1 cup |
| Shredded cheese (e.g., mozzarella) | 1 cup |
| Fresh rosemary (or dried) | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
| Rose water | 1 tablespoon |
Cooking Instructions
- In a skillet, cook the diced sweet potatoes in a bit of water until softened. Drain and set aside to cool.
- In a large bowl, whisk together the eggs, milk, rose water, salt, pepper, and mashed bananas until smooth.
- Stir in the cooked sweet potatoes, shredded cheese, and rosemary until well combined.
- Place the pie crust in the slow cooker and pour the sweet potato and banana mixture into it.
- Cover the slow cooker with its lid and cook on low for 4 to 6 hours or until the quiche is set in the center.
- Allow to cool for a few minutes before slicing. Serve warm or at room temperature.
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Nutty Quinoa and Pumpkin Quiche With a Hint of Rose
Nutty Quinoa and Pumpkin Quiche With a Hint of Rose is a nutritious and flavorful dish that combines the nutty taste of quinoa with the rich, creamy texture of pumpkin. Lightly infused with rose water, this quiche presents a unique and aromatic experience, perfect for a cozy brunch or a light dinner. Packed with protein and essential nutrients, it’s a dish that is as satisfying as it is delicious.
| Ingredients | Quantity |
|---|---|
| Cooked quinoa | 1 cup |
| Canned pumpkin puree | 1 cup |
| Eggs | 4 large |
| Milk | 1 cup |
| Shredded cheese (e.g., cheddar or feta) | 1 cup |
| Fresh thyme (or dried) | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
| Rose water | 1 tablespoon |
Cooking Instructions
- In a large bowl, whisk together the eggs, milk, rose water, salt, and black pepper until smooth.
- Add the cooked quinoa, pumpkin puree, shredded cheese, and thyme to the egg mixture, stirring until well combined.
- Place the pie crust in the slow cooker and pour the quinoa and pumpkin mixture into it.
- Cover the slow cooker with its lid and cook on low for 4 to 6 hours or until the quiche is set in the center.
- Allow to cool slightly before slicing. Serve warm or at room temperature.
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Creamy Coconut and Banana Pumpkin Quiche Delight
Creamy Coconut and Banana Pumpkin Quiche Delight is a decadent twist on classic quiche that adds a tropical flair with the creamy richness of coconut and the natural sweetness of bananas. This dish combines the familiar flavors of pumpkin with the delightful notes of coconut and banana, making it perfect for a brunch gathering or a cozy family dinner.
| Ingredients | Quantity |
|---|---|
| Canned pumpkin puree | 1 cup |
| Ripe bananas | 2 medium |
| Eggs | 4 large |
| Coconut milk | 1 cup |
| Shredded coconut (unsweetened) | 1/2 cup |
| Shredded cheese (e.g., mozzarella or goat cheese) | 1 cup |
| Vanilla extract | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
Cooking Instructions
- In a large bowl, mash the ripe bananas, then whisk in the eggs, coconut milk, vanilla extract, salt, and black pepper until smooth.
- Add the canned pumpkin puree, shredded coconut, and shredded cheese into the banana mixture and stir well to combine.
- Place the pie crust in the slow cooker and pour the creamy mixture into it.
- Cover and cook on low for 4 to 6 hours, or until the quiche is set in the center.
- Let it cool slightly before slicing. Serve warm or at room temperature to enjoy the blend of flavors.
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Maple-Infused Pumpkin and Banana Quiche With Rose Water
Maple-Infused Pumpkin and Banana Quiche with Rose Water is a delightful fusion dish that combines the classic flavors of quiche with a touch of aromatic sweetness. The warm notes of maple syrup and the delicate fragrance of rose water complement the earthy richness of pumpkin and the natural sweetness of bananas, resulting in a unique and scrumptious dish ideal for brunch or special occasions.
| Ingredients | Quantity |
|---|---|
| Canned pumpkin puree | 1 cup |
| Ripe bananas | 2 medium |
| Eggs | 4 large |
| Maple syrup | 1/4 cup |
| Coconut milk | 1 cup |
| Rose water | 1 tablespoon |
| Shredded coconut (unsweetened) | 1/2 cup |
| Shredded cheese (e.g., mozzarella or feta) | 1 cup |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
Cooking Instructions
- In a large mixing bowl, mash the ripe bananas, then whisk in the eggs, maple syrup, coconut milk, rose water, salt, and ground cinnamon until smooth.
- Fold in the canned pumpkin puree, shredded coconut, and shredded cheese until well combined.
- Place the pie crust in the slow cooker and pour the pumpkin-banana mixture into it.
- Cover and cook on low for 4 to 6 hours, until the quiche is firm and set in the center.
- Allow to cool slightly before slicing. Serve warm or at room temperature to savor the enticing flavors.
