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.
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.
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.
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.
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.
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.
