Red Capsicum Ham Sweet Potato Quiche (Printable)
Savory quiche with smoked ham, red capsicum, and gluten-free sweet potato crust
# What You’ll Need:
→ Sweet Potato Crust
01 - 2 medium sweet potatoes, peeled and grated
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Filling
05 - 1 tablespoon olive oil
06 - 1 medium red bell pepper, diced
07 - 1 small yellow onion, finely chopped
08 - 5 oz smoked ham, diced
09 - 1 cup grated Gruyère or Cheddar cheese
10 - 4 large eggs
11 - 3/4 cup plus 2 tablespoons whole milk
12 - 1/3 cup heavy cream
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
# How To Make It:
01 - Preheat oven to 400°F. Grease a 9-inch pie dish with olive oil.
02 - Toss grated sweet potatoes with olive oil, salt, and pepper in a bowl. Press mixture evenly into the bottom and up the sides of the prepared dish to form a crust.
03 - Bake the crust for 18–20 minutes until edges start to brown. Remove from oven and reduce oven temperature to 350°F.
04 - Heat olive oil in a skillet over medium heat. Sauté onion and red bell pepper for 4–5 minutes until softened. Add diced ham and cook for 1 more minute. Remove from heat.
05 - Whisk together eggs, milk, cream, thyme, salt, and pepper in a large bowl until well combined.
06 - Spread sautéed vegetables and ham over the baked sweet potato crust. Sprinkle grated cheese evenly on top.
07 - Pour the egg mixture over the filling.
08 - Bake for 30–35 minutes until the center is set and the top is golden. Cool slightly before slicing and serving.
# Expert Advice:
01 -
- The naturally sweet crust creates this incredible contrast with smoky ham that nobody sees coming
- You get all the comfort of quiche without the heavy pastry feeling that weighs you down
02 -
- Squeeze as much liquid as possible from the grated sweet potatoes before mixing with oil, otherwise you'll end up with a soggy crust
- Let the quiche sit for at least 10 minutes before slicing, it needs this time to set properly
03 -
- Grate the sweet potatoes using the large holes of your box grater for the best texture
- If your crust edges brown too quickly, tent with foil while the filling finishes baking