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Cranberry Sweet Potato Quiche: A Festive Brunch Delight

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Ingredients

Adjust Servings:
1 recipe basic short crust pie pastry (ie pillsbury!)
1/2 lb sweet potato
1/2 lb carrot
8 ounces fresh cranberries
2/3 cup sugar
1/2 cup milk
4 eggs
8 ounces cream cheese
1 dash nutmeg
1 dash salt

Nutritional information

495.6
Calories
243 g
Calories From Fat
27 g
Total Fat
11.3 g
Saturated Fat
168.5 mg
Cholesterol
408.5 mg
Sodium
55.1 g
Carbs
5.3 g
Dietary Fiber
28.7 g
Sugars
10.1 g
Protein
198g
Serving Size

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Cranberry Sweet Potato Quiche: A Festive Brunch Delight

Features:
    Cuisine:

    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.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Waverly Sheppard

    Waverly Sheppard

    Pizza perfectionist crafting crispy and delicious pies with inventive toppings.

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