1/2 lb Sweet potatoes
1/2 lb Carrots
1/2 lb Cranberries
2/3 c Sugar
1/2 c Milk
4 Eggs
1/2 lb Cream cheese
1 d Nutmeg
1 d Salt
1 Quiche shell,
-pre-baked -(about 11 inches)
Start some salted water boiling. Preheat oven to 375 degrees F. 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 375 degrees F. for 40 minutes or until the top is golden and firm. Serve. NOTES: * Sweet potatoes, carrots and cranberries in cream cheese quiche — This recipe has become a real holiday favorite in our family. It is originally from “The Vegetarian Epicure, Book Two” by Anna Thomas. 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. We usually eat it with the turkey because no one wants to wait until dessert time! : Difficulty: easy. : Time: 25 minutes preparation, 40 minutes baking. : Precision: measure the ingredients. : Moira Mallison : Tektronix, Inc., Beaverton, Oregon, USA : tektronix!moiram : Copyright (C) 1986 USENET Community Trust