Save This vibrant quiche combines the sweetness of roasted red capsicum with savory smoked ham, all nestled in a crispy, naturally gluten-free sweet potato crust. The crust, made from grated sweet potatoes seasoned with olive oil and spices, provides a nutritious alternative to traditional pastry while adding subtle sweetness that complements the filling.
The filling features sautéed onions and red peppers for depth, diced smoked ham for protein and smokiness, and a rich custard of eggs, milk, and cream enhanced with dried thyme. Gruyère or Cheddar cheese adds creaminess and savory notes throughout.
Baking involves par-cooking the sweet potato crust until lightly golden, then adding the layered filling and baking until the custard sets beautifully. The result is a satisfying dish that works wonderfully for weekend brunch, lunch, or a light evening meal.
The natural sweetness of the potato crust balances beautifully with the salty ham and tangy cheese, while the red capsicum adds both color and sweetness. Each serving delivers 14g of protein and is naturally gluten-free.
The first time I made a crustless quiche was pure accident—I’d run out of flour but had dinner guests arriving in an hour. That night taught me some of the best kitchen discoveries happen when we work with what we have.
My sister visited last autumn and we spent a rainy Sunday experimenting with vegetable crusts. This version was the winner—we ended up eating it standing at the counter, burning our fingers on warm slices.
Ingredients
- 2 medium sweet potatoes: Peel and grate them right before using so they dont oxidize and turn brown
- 1 tablespoon olive oil: Use this for both the crust mixture and greasing your pie dish
- 1 medium red capsicum: The sweetness balances beautifully with smoked ham
- 150 g smoked ham: Dicing it small ensures every bite gets some smoky flavor
- 4 large eggs: Room temperature eggs whisk into a smoother custard
- 200 ml whole milk: Combining milk and cream gives the richest texture
- 80 ml heavy cream: This small amount makes all the difference in silkiness
- 100 g grated cheese: Gruyère melts into gorgeous pools but cheddar works perfectly too
Instructions
- Build the foundation:
- Preheat your oven to 200°C and grease a 23 cm pie dish with olive oil. Toss the grated sweet potatoes with olive oil, salt, and pepper, then press them firmly into the dish forming an even layer up the sides.
- Prebake the crust:
- Bake for 18 to 20 minutes until the edges start turning golden brown. Remove it from the oven and reduce the temperature to 180°C.
- Sauté the filling:
- While the crust bakes, heat olive oil in a skillet over medium heat. Cook the onion and capsicum for 4 to 5 minutes until softened, add the ham for 1 minute, then set aside.
- Whisk the custard:
- In a large bowl, combine the eggs, milk, cream, thyme, salt, and pepper. Whisk until completely smooth and frothy.
- Assemble everything:
- Spread the ham and vegetables over the baked crust, sprinkle the cheese on top, then pour the egg mixture evenly over everything.
- Bake to perfection:
- Bake for 30 to 35 minutes until the center is set and the top is golden. Let it cool for at least 10 minutes before slicing—this step is crucial for clean wedges.
Save This dish has become my go-to for potluck dinners because it travels well and slices beautifully even at room temperature. Friends always ask for the recipe.
Making It Your Own
Substitute the ham with cooked bacon or crumbled sausage for different flavor profiles. Sautéed mushrooms work beautifully in place of capsicum, and fresh herbs like basil or parsley can replace the thyme depending on the season.
Timing Your Bake
The crust needs to be fully prebaked or it will turn soggy under the custard. If you want to prepare components ahead, the sautéed filling keeps overnight in the refrigerator and the custard mixture can be whisked together in the morning.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness perfectly. Pour a chilled white wine like Sauvignon Blanc or a light rosé to complement the smoky ham and sweet vegetables.
- Warm slices are ideal for brunch with fresh fruit
- Room temperature pieces work wonderfully for picnics
- Leftovers reheat at 160°C for 12 minutes
Save There is something deeply satisfying about a dish that looks impressive but comes together with such honest ingredients. This quiche has served me well through countless seasons and gatherings.
Recipe FAQs
- → Can I make the sweet potato crust ahead of time?
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Yes, you can prepare and partially bake the sweet potato crust up to a day in advance. Let it cool completely, cover tightly, and refrigerate. When ready to assemble, bring to room temperature before adding the filling and completing the bake.
- → What vegetables can I substitute for the red capsicum?
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You can replace red capsicum with roasted cherry tomatoes, sautéed mushrooms, spinach, or zucchini. For best results, cook vegetables first to remove excess moisture before adding them to the filling.
- → Is this quiche suitable for freezing?
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This quiche freezes well after baking. Let it cool completely, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 160°C (320°F) for about 15-20 minutes until warmed through.
- → Can I make this dairy-free?
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Yes, substitute the milk and cream with unsweetened coconut milk or almond milk. Replace the cheese with dairy-free alternatives or nutritional yeast for flavor. The texture will be slightly different but still enjoyable.
- → Why is my quiche filling watery?
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Watery filling usually results from vegetables with high moisture content or over-whisking the eggs which creates too much air. Ensure sautéed vegetables are cooked until moisture evaporates, and whisk the egg mixture just until combined—don't over-beat.
- → How do I know when the quiche is done?
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The quiche is ready when the edges are golden brown and the center is set with just a slight jiggle—like gelatin. A knife inserted near the center should come out clean. If the top browns too quickly, cover loosely with foil.
