Cranberry Glazed Yam Quiche

This is a wonderful holiday vegetable dish, actually more of a main dish cheesecake. The tart-sweet cranberries make a beautiful jewel bright glaze for the spicy yam filling.

Crust:
1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup butter
2 tablespoons brown sugar

Filling:
2 cups cooked, mashed yams
1/2 cup brown sugar
1/2 cup sour cream
1/2 lb. cream cheese
4 eggs
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Cranberry Glaze:
12 oz. cranberries
1/2 cup orange juice
Grated rind 1 orange
3/4 cup honey

Cut together all the ingredients of the crust. Chill 1 hour. Press into a 10" springform pan. Chill till filling is ready.

Preheat the oven to 375 degrees.

In a large bowl, or food processor, beat together the sour cream and cream cheese. Beat in the eggs, one at a time. Add the spices, and the mashed yams, blending well.

Fill the prepared crust, and bake for 45 minutes, until firm. Remove from the oven.

Meanwhile, combine all the glaze ingredients in a saucepan, and cook until the cranberries are softened. Spread the glaze over the hot quiche, and allow to set for a few minutes before unmolding and serving.

Serves 6-8.