Sweet Potato& Cranberry Quiche
Submitted by BJRB
Sweet potato and cranberry quiche with grated sweet potatoes, carrots, and sugar-cooked cranberries in a creamy cream cheese custard with nutmeg. A stunning harvest brunch dish that serves 12.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minThis quiche blurs the line between savory brunch and dessert in the most beautiful way. Grated sweet potatoes and carrots get a quick blanch, then fold into sugar-cooked cranberries that are jammy and tart. The whole mixture goes into a cream cheese custard spiked with nutmeg and bakes until golden and firm.
The cranberries burst with tangy sweetness against the earthy, orange-hued vegetables, while the cream cheese custard holds everything together in a rich, silky base. It comes out of the oven looking like a stained-glass window of autumn colors.
Serves twelve from a single 11-inch shell, making it the brunch centerpiece for Thanksgiving morning, a holiday potluck, or any fall gathering where you want people talking about what you brought.
Kitchen Tips
- Grate the sweet potatoes and carrots on the large holes of a box grater for the best texture. Fine grating turns them mushy after blanching.
- Cook the cranberries low and slow with the lid on first, then uncovered to thicken. Stir constantly in the final minutes so the sugar doesn’t scorch.
- Let the quiche cool for 10 minutes before slicing. The custard sets firmer as it rests and the slices hold their shape much better.
Ingredients
Directions
Start some salted water boiling.
Preheat oven to 375℉ (190℃).
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℉ (190℃). for 40 minutes or until the top is golden and firm.
Serve.
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