Ingredients
-
1
-
1/2
-
1/2
-
8
-
2/3
-
1/2
-
4
-
8
-
1
-
1
-
-
-
-
-
Directions
Sweet Potato Cranberry Quiche, This makes a beautiful presentation, and tastes so yummy (the kids will never know it’s got VEGETABLES in it!) A friend passed along the recipe (after we all raved) from a 1978 vegetarian cookbook , This was easy, and I thought the presentation was beautiful But it is very sweet and doesn’t really taste like a quiche at all However, I’ve been eating the leftovers and it’s really growing on me, so I had to come back and add a star I think my initial turn-off was that I was looking for something that actually tasted like a quiche and this was more like a vegetable cheesecake I’m curious to try it again, and cut back on the cream cheese and sugar, and add more egg
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Steps
|
1
Done
|
Prepare the Short Crust (or Get Your Pillsbury Out of the Fridge!) Line an 11-Inch Quiche Pan With It, and Pre-Bake. |
|
2
Done
|
Peel the Sweet Potatoes and Carrots and Grate by Hand or Shred in Food Processor. |
|
3
Done
|
Put Them in a Pot, Douse With Boiling, Salted Water, Bring to a Boil, and Cook For 5 Minutes. |
|
4
Done
|
Drain Well. |
|
5
Done
|
Wash the Cranberries Removing Soft or Brown Berries. |
|
6
Done
|
Put Them in a Non-Reactive Pot With Sugar and Cook Them Covered, Over Low Heat For 10 Minutes, Stirring Occasionally. |
|
7
Done
|
Remove the Lid and Cook the Berries 5 Minutes More, Stirring Constantly-- You Want Them Soft, but not Popped. |
|
8
Done
|
Add the Potatoes and Carrots and Cook For 4 Minutes More, Stirring Constantly. |
|
9
Done
|
Beat Together the Milk, Eggs, Cream Cheese, Nutmeg and Salt. |
|
10
Done
|
Stir in the Vegetable Mixture and Pour the Filling Carefully Into the Prepared Shell. |
|
11
Done
|
Bake at 375f For 40 Minutes or Until the Filling Is Firm. |
|
12
Done
|
Can Be Made Day Before and Re-Warmed. |
|
13
Done
|
Can Serve Hot or at Room Temperature. |
