Home of Ontario Sweet Potatoes & Round Plains Plantation Bakery

Sweet Potato & Cranberry Quiche

  • 1 pre-baked quiche shell (11 inches) (25 cm)
  • Start some salted water boiling.
  • Preheat oven to 375F or 190C
  • Peel and grate the sweet potatoes.
  • Grate carrots.
  • Put these vegetables into an empty saucepan.
  • Pour the boiling water over the saucepan full of vegetables and bring to a boil.
  • Cook five minutes; drain.
  • Wash cranberries and pick out the ones that are soft or blemished.
  • Put the cranberries in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stirring occasionally.
  • Remove the lid and cook for five minutes more, stirring almost constantly.
  • Add cooked drained potato/carrot mixture to cranberries and cook for 3 to 4 minutes more, stirring constantly.
  • Beat together the milk, eggs, cream cheese, a little nutmeg, and a dash of salt.
  • Stir in the cooked vegetable mixture and pour this filling carefully into the prepared shell.
  • Bake at 375F or 190C for 40 minutes or until the top is golden and firm.
  • Serve: It is sweeter than most quiches, but not as sweet as most pies, and can be eaten either as a side dish, or as dessert.