Sweet Potato Cranberry Quiche Recipes

SWEET POTATO CRANBERRY QUICHE

Steps:

• 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.