Serves 6 to 8
Here is an unusual quiche, somewhat sweet, somewhat savory. Serve it warm or cool, alone or with cream, as an hors d’oeuvre, an accompaniment to soup, with tea, or even as a dessert. This is truly an all-purpose quiche.
• 1 recipe Basic Short-Crust Pastry
• ½ lb. sweet potatoes (about 2 small)
• ½ lb. carrots (about 3 medium-sized)
• ½ lb. cranberries
• ⅔ cup sugar
• ½ cup milk
• 4 eggs
• ½ lb. soft cream cheese
• dash of nutmeg
• dash of salt
1. Prepare the short crust, line an 11-inch quiche pan with it, and prebake according to instructions.
2. Peel the sweet potatoes and carrots and either grate them or chop them finely. Put the vegetables in a pot, douse them with boiling, salted water, bring to a boil, and cook the vegetables 5 minutes, then drain them.
3. Wash the cranberries and pick out any that are soft or blemished. Put them in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stirring occasionally. Remove the lid and cook the berries for 5 minutes more, stirring almost constantly. Add the potatoes and carrots and cook for 3 to 4 minutes more, stirring constantly.
4. Beat together the milk, eggs, cream cheese, a little nutmeg, and a tiny bit of salt. Stir in the vegetable mixture and pour the filling carefully into the prepared shell.
5. Bake the quiche in a preheated oven at 375 degrees for 40 minutes, or until the top is golden and the filling is firm.
