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Sweet Potato & Cranberry Quiche

Sweet Potato & Cranberry Quiche is a volume 10-11 nov 2007 recipe made with Sweet Potatoes, Carrots, Cranberries, Sugar, and Milk. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 1/2 lb
• 1/2 lb
• 1/2 lb
• 2/3 cup
• 1/2 cup
• 4
• 1/2 lb
• 1 dash
• 1 dash
• 1

Method (preview)

1. 1

   Start some salted water boiling.

2. 2

   Preheat oven to 375 degrees F. Peel and grate the sweet potatoes.

3. 3

   Grate carrots.

4. 4

   Put these vegetables into an empty saucepan.

5. 5

   Pour the boiling water over the saucepan full of vegetables and bring to a boil.

6. 6

   Cook five minutes; drain.

7. 7

   Put the cranberries in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stirring occasionally.

8. 8

   Remove the lid and cook for five minutes more, stirring almost constantly.

9. 9

   Add cooked drained potato/carrot mixture to cranberries and cook for 3 to 4 minutes more, stirring constantly.

10. 10

    Beat together the milk, eggs, cream cheese, a little nutmeg and a dash of salt.

11. 11

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

12. 12

    Bake at 375 degrees F. for 40 minutes or until the top is golden and firm.

13. 13

    Serve.

14. 14

    Yields 8 servings.

15. 15

    Contributed to the FareShare Gazette by Joan; 2 November 2007. www.fareshare.net