Sweet Potato Cranberry Quiche

Recipe by chefs daughter
READY IN: 1hr
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the short crust (or get your Pillsbury out of the fridge!) Line an 11-inch quiche pan with it, and pre-bake.
  • Peel the sweet potatoes and carrots and grate by hand or shred in food processor.
  • Put them in a pot, douse with boiling, salted water, bring to a boil, and cook for 5 minutes.
  • Drain well.
  • Wash the cranberries removing soft or brown berries.
  • Put them in a non-reactive pot with sugar and cook them covered, over low heat for 10 minutes, stirring occasionally.
  • Remove the lid and cook the berries 5 minutes more, stirring constantly-- you want them soft, but not popped.
  • Add the potatoes and carrots and cook for 4 minutes more, stirring constantly.
  • Beat together the milk, eggs, cream cheese, nutmeg and salt.
  • Stir in the vegetable mixture and pour the filling carefully into the prepared shell.
  • Bake at 375°F for 40 minutes or until the filling is firm.
  • Can be made day before and re-warmed.
  • Can serve hot or at room temperature.
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