Sweet Potato Cranberry Quiche

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

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

Recipe

• 1 prepare the short crust (or get your pillsbury out of the fridge!) line an 11-inch quiche pan with it, and pre-bake.
• 2 peel the sweet potatoes and carrots and grate by hand or shred in food processor.
• 3 put them in a pot, douse with boiling, salted water, bring to a boil, and cook for 5 minutes.
• 4 drain well.
• 5 wash the cranberries removing soft or brown berries.
• 6 put them in a non-reactive pot with sugar and cook them covered, over low heat for 10 minutes, stirring occasionally.
• 7 remove the lid and cook the berries 5 minutes more, stirring constantly-- you want them soft, but not popped.
• 8 add the potatoes and carrots and cook for 4 minutes more, stirring constantly.
• 9 beat together the milk, eggs, cream cheese, nutmeg and salt.
• 10 stir in the vegetable mixture and pour the filling carefully into the prepared shell.
• 11 bake at 375°f for 40 minutes or until the filling is firm.
• 12 can be made day before and re-warmed.
• 13 can serve hot or at room temperature.