Sweet Potato Cranberry Quiche
Delight your taste buds with this Sweet Potato Cranberry Quiche—a savory yet subtly sweet creation that's perfect for breakfast, brunch, or even dinner. This recipe combines the earthy richness of roasted sweet potatoes with the tangy pop of dried cranberries, layered over a golden cheddar base in a buttery pie crust. Fluffy eggs, a touch of nutmeg, and creamy milk create a decadent filling, while fresh green onions sprinkled on top add a hint of sharpness to balance the flavors. With its stunning blend of colors and textures, this quiche is as visually appealing as it is delicious. Easy to prepare and ready in just an hour, it's a must-try dish for anyone seeking a unique twist on classic quiche recipes.
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Recipe Information
Ingredients
- 1 medium (about 8 ounces) Sweet potato
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 9-inch Unbaked pie crust
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 0.25 teaspoon Nutmeg
- 1 cup Cheddar cheese, shredded
- 0.5 cup Dried cranberries
- 2 stalks Green onions, sliced
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potato, then chop it into small cubes (about 1/2-inch).
Toss the sweet potato cubes with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread evenly on a baking sheet.
Roast the sweet potatoes in the preheated oven for 15-20 minutes, or until tender and slightly caramelized. Remove from oven and set aside.
Reduce the oven temperature to 375°F (190°C).
Place the unbaked pie crust into a 9-inch pie pan and crimp the edges if desired. Set aside.
In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper until smooth.
Spread the shredded cheddar cheese evenly across the bottom of the pie crust.
Scatter the roasted sweet potatoes and dried cranberries evenly over the cheese layer.
Pour the egg mixture over the vegetables in the crust, making sure it distributes evenly.
Sprinkle the sliced green onions on top of the quiche.
Place the quiche on the center rack of the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. You can check doneness by inserting a toothpick or knife into the center—it should come out clean.
Remove the quiche from the oven and let it rest for 10 minutes before slicing.
Serve warm or at room temperature. Enjoy your Sweet Potato Cranberry Quiche!
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 4847 mg | 211% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 69.0 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1183 mg | 91% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
