moiram@tekgen.TEK.COM (12/15/87)
CRANB-QUICHE(MV) USENET Cookbook CRANB-QUICHE(MV)
SWEET POTATO & CRANBERRY QUICHE
CRANB-QUICHE - Sweet potatoes, carrots and cranberries in
cream cheese quiche
This recipe has become a real holiday favorite in our fam-
ily. It is originally from The Vegetarian Epicure Book Two
by Anna Thomas. It is sweeter than most quiches, but not as
sweet as most pies, and can be eaten either as a side dish,
or as dessert. We usually eat it with the turkey because no
one wants to wait until dessert time!
INGREDIENTS (Serves 8)
1/2 lb sweet potatoes
1/2 lb carrots
1/2 lb cranberries
2/3 cup sugar
1/2 cup milk
4 eggs
1/2 lb cream cheese
dash nutmeg
dash salt
1 pre-baked quiche shell (11 inches)
PROCEDURE
(1) Start some salted water boiling. Preheat oven to
375 deg. F.
(2) Peel and grate the sweet potatoes. Grate carrots.
Put these vegetables into an empty saucepan.
(3) Pour the boiling water over the saucepan full of
vegetables and bring to a boil. Cook five
minutes; drain.
(4) 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.
(5) Add cooked drained potato/carrot mixture to cran-
berries and cook for 3 to 4 minutes more, stirring
constantly.
(6) Beat together the milk, eggs, cream cheese, a lit-
tle nutmeg, and a dash of salt. Stir in the
cooked vegetable mixture and pour this filling
carefully into the prepared shell.
(7) Bake at 375 deg. F for 40 minutes or until the top
is golden and firm. Serve.
RATING
Difficulty: easy. Time: 25 minutes preparation, 40 minutes
baking. Precision: measure the ingredients.
CONTRIBUTOR
Moira Mallison
Tektronix, Inc., Beaverton, Oregon, USA
tektronix!moiram