INGREDIENTS

INSTRUCTIONS

Start some salted water boiling.  Preheat oven to 375 degrees F. Peel
and grate the sweet potatoes.  Grate carrots. Put these vegetables
into an empty saucepan. Pour the boiling water over the saucepan full
of vegetables and bring to a boil. Cook five minutes; drain.  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.  Add cooked
drained potato/carrot mixture to cranberries and cook for  3 to 4
minutes more, stirring constantly.  Beat together the milk, eggs, cream
cheese, a little nutmeg and a  dash of salt.  Stir in the cooked
vegetable mixture and pour this  filling carefully into the prepared
shell. Bake at 375 degrees F. for  40 minutes or until the top is
golden and firm. Serve.  NOTES    Sweet potatoes, carrots and
cranberries in cream cheese quiche --  This recipe has become a real
holiday favorite in our family. 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!  : Difficulty:  easy.  : Time:  25 minutes
preparation, 40 minutes baking.  : Precision:  measure the ingredients.
: Moira Mallison  : Tektronix, Inc., Beaverton, Oregon, USA  :
tektronix!moiram  : Copyright (C) 1986 USENET Community Trust  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Hurting? No one understands like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 434
Calories From Fat: 182
Total Fat: 20.4g
Cholesterol: 125.7mg
Sodium: 311.5mg
Potassium: 255.6mg
Carbohydrates: 56.3g
Fiber: 3.7g
Sugar: 20.9g
Protein: 7.3g