Sweet Potato Cranberry Quiche

1. 1

   Prepare the short crust (or get your Pillsbury out of the fridge!) Line an 11-inch quiche pan with it, and pre-bake.

2. 2

   Peel the sweet potatoes and carrots and grate by hand or shred in food processor.

3. 3

   Put them in a pot, douse with boiling, salted water, bring to a boil, and cook for 5 minutes.

4. 4

   Drain well.

5. 5

   Wash the cranberries removing soft or brown berries.

6. 6

   Put them in a non-reactive pot with sugar and cook them covered, over low heat for 10 minutes, stirring occasionally.

7. 7

   Remove the lid and cook the berries 5 minutes more, stirring constantly-- you want them soft, but not popped.

8. 8

   Add the potatoes and carrots and cook for 4 minutes more, stirring constantly.

9. 9

   Beat together the milk, eggs, cream cheese, nutmeg and salt.

10. 10

    Stir in the vegetable mixture and pour the filling carefully into the prepared shell.

11. 11

    Bake at 375u00b0F for 40 minutes or until the filling is firm.

12. 12

    Can be made day before and re-warmed.

13. 13

    Can serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.