Sweet Potato Cranberry Quiche
Makes 1 quiche
Sweet Potatoes:
2 cups | 500 mL | sweet potatoes |
- Chop the sweet potatoes into pieces about 1/2 in (1 cm) across and put them in a pot. Add enough water to just cover the sweet potatoes.
- Put the sweet potatoes on the stove on maximum heat. Put the lid part way on, so it will heat up faster. Don't put it all the way on, or the water will boil over.
- When the water starts to boil, turn the heat down to medium, and boil for 7 minutes. At the end of this time, the sweet potatoes should be soft but not mushy.
- Drain the water from the sweet potatoes. You can save it and use it in bread/buns, which will make them softer.
Cranberries:
12 oz | 340 g | cranberries |
1 cup | 250 mL | white sugar |
- Mix the cranberries and sugar in a microwavable bowl. They will boil up a lot, so choose a big bowl.
- Cook the mixture in the microwave for 1 minute on high power. Then stir it up. Repeat until the cranberries burst. This should take about 4 minutes, depending on your microwave.
Cream Cheese:
8 oz | 250 g | cream cheese |
4 | 4 | eggs |
1 cup | 250 mL | milk |
- Beat the cream cheese until it is soft and creamy.
- Beat the eggs and milk into the cream cheese.
Quiche:
- Layer the quiche as follows:
Cream Cheese
Cranberry Mixture
Sweet Potatoes
Grated cheese
Pastry crust
Pie plate
- The cream cheese mixture will flow in between the other layers.
- Place in a preheated oven and bake at 375°F (190°C) for about 40 minutes. It is done when the top is golden brown and the filling is firm.
- Allow 5 minutes to cool.
- Cut into slices like a pie. 8 is a good size and easy.
- Serve.
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