SWEET POTATO CRANBERRY QUICHE
This makes a beautiful presentation, and tastes so yummy (the kids will never know it's got VEGETABLES in it!) A friend passed along the recipe (after we all raved) from a 1978 vegetarian cookbook.
Provided by chefs daughter
Categories Savory Pies
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the short crust (or get your Pillsbury out of the fridge!) Line an 11-inch quiche pan with it, and pre-bake.
- Peel the sweet potatoes and carrots and grate by hand or shred in food processor.
- Put them in a pot, douse with boiling, salted water, bring to a boil, and cook for 5 minutes.
- Drain well.
- Wash the cranberries removing soft or brown berries.
- Put them in a non-reactive pot with sugar and cook them covered, over low heat for 10 minutes, stirring occasionally.
- Remove the lid and cook the berries 5 minutes more, stirring constantly-- you want them soft, but not popped.
- Add the potatoes and carrots and cook for 4 minutes more, stirring constantly.
- Beat together the milk, eggs, cream cheese, nutmeg and salt.
- Stir in the vegetable mixture and pour the filling carefully into the prepared shell.
- Bake at 375°F for 40 minutes or until the filling is firm.
- Can be made day before and re-warmed.
- Can serve hot or at room temperature.
Nutrition Facts : Calories 495.6, Fat 27, SaturatedFat 11.3, Cholesterol 168.5, Sodium 408.5, Carbohydrate 55.1, Fiber 5.3, Sugar 28.7, Protein 10.1
SWEET POTATO CRANBERRY BAKE
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.
ROSEMARY SWEET POTATO QUICHE
In my kosher kitchen, elegant and interesting vegetarian selections are a must for dairy entertaining. This one presents beautifully as a side or a main dish, and has a much more complex flavor palate than my usual quiches and kugels. My kids prefer it if I sub the goat cheese for mozzarella or more monterey jack, but it is a really nice, grown-up flavor as I submitted it!
Provided by JerusaleMom
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Poke holes into each sweet potato using a fork and place in a microwave-safe dish. Add enough water to fill dish about 1/2-inch deep. Cook sweet potatoes in the microwave until tender, about 12 minutes. Transfer sweet potatoes to a work surface until cool enough to handle.
- Heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. Remove and discard rosemary sprigs. Stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. Stir mustard into caramelized onions and remove skillet from heat.
- Slice sweet potatoes into 1/4- to 1/2-inch rounds.
- Press each pie crust into a 9-inch pie dish. Line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. Sprinkle 1/2 of the goat cheese and 1/2 of the Monterey Jack cheese over sweet potato layer. Spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and Monterey Jack cheese.
- Beat eggs, milk, and Italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.
- Bake in the preheated oven until quiches are set in the middle, about 40 minutes.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 35.8 g, Cholesterol 91.2 mg, Fat 23.1 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 9.9 g, Sodium 497.1 mg, Sugar 8.2 g
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