Red Capsicum Ham Sweet Potato Quiche (Printable Format)
Savory quiche with smoked ham, red capsicum, and crispy sweet potato crust. Naturally gluten-free.
# What You 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 Steps:
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 the 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 the sautéed vegetables and ham over the baked sweet potato crust. Sprinkle grated cheese evenly on top. Pour the egg mixture over the filling.
07 - Bake for 30-35 minutes until the center is set and the top is golden. Cool slightly before slicing and serving.
# Expert Suggestions:
01 -
- The sweet potato crust creates a naturally sweet, savory contrast that regular pastry could never achieve
- You can prepare the entire thing in under 90 minutes without any fancy pastry skills or equipment
02 -
- Excess moisture in the sweet potatoes is the enemy of a crisp crust, so take time to squeeze them thoroughly in a clean kitchen towel
- Letting the quiche cool for at least 10 minutes is essential for clean slices, otherwise the filling will spread everywhere
03 -
- If your crust edges brown too quickly, tent them with foil while the filling finishes baking
- The quiche is done when a knife inserted in the center comes out clean, not milky