Sweet Potato Cranberry Quiche
photo by 2CsMom
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 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
directions
- Prepare the short crust (or get your Pillsbury out of the fridge!) Line an 11-inch quiche pan with it, and pre-bake.
- Peel the sweet potatoes and carrots and grate by hand or shred in food processor.
- Put them in a pot, douse with boiling, salted water, bring to a boil, and cook for 5 minutes.
- Drain well.
- Wash the cranberries removing soft or brown berries.
- Put them in a non-reactive pot with sugar and cook them covered, over low heat for 10 minutes, stirring occasionally.
- Remove the lid and cook the berries 5 minutes more, stirring constantly-- you want them soft, but not popped.
- Add the potatoes and carrots and cook for 4 minutes more, stirring constantly.
- Beat together the milk, eggs, cream cheese, nutmeg and salt.
- Stir in the vegetable mixture and pour the filling carefully into the prepared shell.
- Bake at 375°F for 40 minutes or until the filling is firm.
- Can be made day before and re-warmed.
- Can serve hot or at room temperature.
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Reviews
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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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I was lucky enough to make this around Thanksgiving & get really nice, fresh cranberries. I recommend using Sugar in the Raw, or something like it... that's what I used, & the cranberries turned out to be a surprising mixture of tangy & sweet. They tasted almost like raspberries. The rest of the filling was stunning & cheesecake-like. This is the first time I feel like I'm bringing something really great to my Thanksgiving potluck!
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This was great! I made this for a potluck and got several compliments on it. I used a frozen Mrs. Smith's pie crust which worked quite well. I also had to used canned berries -- I think we can only get fresh ones around here around Thanksgiving. I used half a can like Chef Desiree suggested, but I think a little more might have been good too. My only complaint was that the top didn't come out looking very appetizing.
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This was wonderful! It was like thanksgiving dinner in an eggpie! The flavors worked wonderfully together and the colors were beautiful. I did make a few changes though: I used storebought Tenderflake deep dish pie pastry. Also, instead of using fresh cranberries (there were non at the grocers) I used about half a can of Oceanspray whole berry cranberry sauce. Next time I will try and use whole cranberries because I think they would be bigger and jucier but in a pinch the canned stuff worked fine also. I will definatly make this again! Thanks!
Tweaks
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This was wonderful! It was like thanksgiving dinner in an eggpie! The flavors worked wonderfully together and the colors were beautiful. I did make a few changes though: I used storebought Tenderflake deep dish pie pastry. Also, instead of using fresh cranberries (there were non at the grocers) I used about half a can of Oceanspray whole berry cranberry sauce. Next time I will try and use whole cranberries because I think they would be bigger and jucier but in a pinch the canned stuff worked fine also. I will definatly make this again! Thanks!