Crust
1 1/2 c. flour
1/2 c. butter, well chilled
scant 1/2 c. ice water

1. Slice the cold butter rapidly and drop the slices into the flour
2. Using pastry blender or two knifes, cut the butter into the mixture until it resembles coarse corn meal
3. Sprinkle the ice water over the flour-butter mixture and stir quickly with a fork until the dough gathers together
4. Form the dough into a ball
5. Wrap the dough in plastic wrap or wax paper or foil and chill for about 2 hours
6. Lightly flour the rolling surface and rolling pin
7. Roll out the dough into a circle 2" larger than the quiche pan
8. Roll the dough onto the rolling pin and unroll it onto the quiche pan, centering it as well as possible
9. Press the sides in against the rim of the pan, pushing the extra dough to the sides to make the edge slightly thicker than the bottom
10. With a sharp knife, trim the dough above the edge of the pan
11. Prick the bottom of the quiche shell with a fork
12. Chill for 30 minutes
13. Preheat the oven to 450° F.
14. Line the pastry shell with aluminum foil
15. Fill the pastry shell with dried beans or rice saved for this purpose or metal baking pieces
16. Bake for 8 minutes
17. Remove the aluminum foil and the beans/rice/metal pieces
18. Prick the shell again with a fork
19. Return to the oven for 4-5 minutes or until the bottom of the shell begins to color
20. Allow the shell to cool slightly before filling

1. Preheat the oven to 375° F
2. Peel the carrots and sweet potatoes
3. Grate the carrots and sweet potatoes or chop them finely
4. Cover the vegetables with boiling water, bring the water to a boil again and cook the vegetables for 5 minutes, then drain them
5. Put the cranberries in an enamel or stainless steel pot with the sugar
6. Cover the pot and cook cranberries and sugar over low heat for about 10 minutes, stirring occasionally
7. Remove the lid and cook for an additional 5 minutes, stirring almost constantly
8. Add the sweet potato and carrot mixture and cook for 3-4 minutes, stirring constantly
9. Beat together the milk, eggs, cream cheese, nutmeg and a tiny bit of salt
10. Stir in the vegetable/cranberry mixture
11. Add slowly to the quiche shell being careful to distribute vegetables evenly
12. Bake 35-40 minutes

Note: Serve warm or at room temperature

Serves 8 - 10 as a main course or more as a side dish