Red Capsicum Ham Sweet Potato Quiche (Printable)
Savory quiche with smoked ham, red capsicum, and crispy sweet potato crust. Gluten-free and perfect for any meal.
# What You Need:
→ For the 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
→ For the 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
# Directions:
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, or 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 - In a large bowl, whisk together eggs, milk, cream, thyme, salt, and pepper 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, or until the center is set and the top is golden. Cool slightly before slicing and serving.
# Expert Suggestions:
01 -
- The sweet potato crust naturally eliminates the need for flour while adding incredible flavor
- You get that gorgeous golden restaurant style quiche without any fancy techniques
02 -
- Squeezing excess water from the grated sweet potatoes is non negotiable or your crust will be soggy
- Letting the quiche cool for at least 10 minutes before slicing prevents it from falling apart
03 -
- Room temperature eggs incorporate more smoothly into the custard mixture
- Let the crust cool slightly before adding the filling to prevent those pesky bottom leaks