Recipe: Sweet Potato Cranberry Quiche
Description: This Sweet Potato Cranberry Quiche not only makes a beautiful presentation but also tastes incredibly delicious! Don’t worry, the kids will never suspect it’s packed with vegetables. A recipe passed down from a 1978 vegetarian cookbook through a friend who received rave reviews, this quiche is perfect for any occasion, from holiday gatherings to casual brunches.
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour
- Servings: 1 pie
- Keywords: Yam/Sweet Potato, Potato, Vegetable, Christmas, Thanksgiving, Brunch, < 60 Mins, Oven
Nutritional Information (per serving):
- Calories: 495.6
- Fat Content: 27g
- Saturated Fat Content: 11.3g
- Cholesterol Content: 168.5mg
- Sodium Content: 408.5mg
- Carbohydrate Content: 55.1g
- Fiber Content: 5.3g
- Sugar Content: 28.7g
- Protein Content: 10.1g
Ingredients:
- 1 sweet potato
- 1/2 carrot
- 1/2 cup fresh cranberries
- 8 tbsp sugar
- 2/3 cup milk
- 1/2 cup cream cheese
- 4 eggs
- 8-inch short crust pastry (prepared or homemade)
- 1 tsp nutmeg
- 1 tsp salt
Instructions:
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Prepare the Crust: Begin by preparing your short crust pastry. You can either make it from scratch or use a store-bought one. Line an 11-inch quiche pan with the pastry and pre-bake according to the package instructions or your recipe.
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Prepare the Vegetables: Peel the sweet potato and carrot, then grate them either by hand or using a food processor.
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Cook the Sweet Potato and Carrot: Place the grated sweet potato and carrot in a pot. Pour boiling, salted water over them and bring to a boil. Let them cook for about 5 minutes, then drain them well.
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Cook the Cranberries: Rinse the fresh cranberries, removing any soft or brown ones. In a non-reactive pot, combine the cranberries with sugar. Cook them covered over low heat for 10 minutes, stirring occasionally.
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Continue Cooking the Cranberries: After 10 minutes, remove the lid and continue cooking the cranberries for 5 more minutes, stirring constantly until they’re soft but not popped.
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Add the Vegetables: Add the cooked sweet potato and carrot to the pot with the cranberries. Cook for an additional 4 minutes, stirring constantly to combine everything well.
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Prepare the Filling: In a separate bowl, beat together the milk, eggs, cream cheese, nutmeg, and salt until well combined.
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Combine the Ingredients: Stir the vegetable mixture into the egg and milk mixture until everything is evenly incorporated.
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Assemble the Quiche: Carefully pour the filling mixture into the pre-baked pastry shell, spreading it out evenly.
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Bake the Quiche: Preheat your oven to 375°F (190°C). Place the quiche in the oven and bake for about 40 minutes or until the filling is firm and set.
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Serve: Once baked, remove the quiche from the oven and let it cool slightly before serving. You can serve it hot or at room temperature, depending on your preference.
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Storage: This quiche can be made a day in advance and reheated before serving, making it a convenient option for entertaining or meal prep.
Enjoy your delicious Sweet Potato Cranberry Quiche, perfect for any occasion from holiday feasts to casual brunches! 🥧🍠🥚
