Tired of the same old savory quiche? Prepare to have your taste buds delighted by a creation that beautifully blurs the lines between sweet and savory. This Harvest Vegetable Quiche is a culinary chameleon, featuring the earthy sweetness of sweet potatoes and carrots, a burst of tartness from fresh cranberries, and a rich, creamy cheese filling. Its incredible versatility means you can serve it as a sophisticated appetizer, a comforting main alongside a simple soup, or even a surprisingly elegant dessert. It’s a vibrant, unforgettable dish perfect for brunch, holidays, or a cozy afternoon tea.
Ingredients
• 1 recipe Basic Short-Crust Pastry, for an 11-inch / 28 cm quiche pan
• ½ lb / 225g sweet potatoes, about 2 small, peeled
• ½ lb / 225g carrots, about 3 medium, peeled
• ½ lb / 225g fresh cranberries
• ⅔ cup / 135g granulated sugar
• ½ cup / 120ml milk
• 4 large eggs
• ½ lb / 225g soft cream cheese, at room temperature
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
Instructions
1. Prepare the short-crust pastry, carefully line an 11-inch quiche pan with it, and pre-bake according to . Set the crust aside to cool slightly.
2. Finely grate or chop the peeled sweet potatoes and carrots. Place them in a saucepan, cover with boiling salted water, and cook for 5 minutes after the water returns to a boil. Drain thoroughly and set aside.
3. In a separate enameled pot, combine the washed cranberries and sugar. Cook over low heat, covered, for 10 minutes, stirring occasionally. Uncover and continue to cook for 5 more minutes, stirring frequently until the berries have burst and the mixture has thickened. Stir in the drained sweet potatoes and carrots, and cook for another 3-4 minutes, stirring constantly. Remove from heat.
4. In a large bowl, beat together the milk, eggs, softened cream cheese, nutmeg, and salt until smooth and well combined. Gently fold in the cranberry and vegetable mixture.
5. Carefully pour the filling into the pre-baked pastry shell. Bake in a preheated oven at 375°F / 190°C for 40 minutes, or until the filling is set and the top is a beautiful golden brown. Let it cool on a wire rack before serving.
Nutritional Information
• Serving Size: 1 slice (1/8 of quiche)
• Calories: 420 kcal
• Protein: 11g
• Carbohydrates: 38g
• Fat: 25g
• Note: Values are estimates and can vary based on specific used.
Pro Tips
• Use a food processor with a grating attachment to shred the sweet potatoes and carrots in seconds, saving you time and effort.
• For a richer flavor, try substituting half of the milk with heavy cream and browning the crust a little extra during the pre-bake.
• Let the quiche rest for at least 15 minutes after baking. This allows the custard to fully set, ensuring clean, perfect slices every time.
• Don’t be afraid to add a pinch of cinnamon or allspice to the filling for an extra layer of warm, festive spice.
FAQ
Q: Can I make this harvest vegetable quiche vegan
A: To make this quiche vegan, you’ll need several substitutions. Use a vegan short-crust pastry, a plant-based milk like unsweetened almond or soy, a vegan cream cheese alternative, and an egg replacer. A custard made from silken tofu, nutritional yeast, and a pinch of black salt (kala namak) is a great option to replace the eggs and cheese for a savory, creamy texture.
Q: How can I make this quiche gluten-free
A: Absolutely. To make this recipe gluten-free, simply substitute the basic short-crust pastry with your favorite gluten-free pie crust recipe or a high-quality pre-made gluten-free crust. The filling ingredients are naturally gluten-free, but it’s always wise to double-check product labels to be certain.
Q: Is this vegetarian quiche a good source of protein
A: Yes, this quiche provides a good amount of vegetarian protein, with approximately 11g per slice. The primary protein sources are the large eggs and the cream cheese used to create the rich, creamy custard filling.
Q: How should I store leftover vegetarian quiche
A: Store any leftover quiche tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold directly from the fridge or reheat individual slices in a 350°F (175°C) oven for about 10-15 minutes until warmed through for the best texture.
