Red Capsicum Ham Sweet Potato Quiche (Printable)
Savory quiche with smoked ham, red capsicum, and gluten-free sweet potato crust. Ideal for brunch.
# 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
# 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. Press mixture evenly into bottom and up sides of prepared dish to form crust.
03 - Bake crust for 18-20 minutes until edges start to brown. Remove from oven and reduce temperature to 350°F.
04 - Heat olive oil in skillet over medium heat. Sauté onion and red bell pepper 4-5 minutes until softened. Add diced ham and cook 1 more minute. Remove from heat.
05 - Whisk together eggs, milk, cream, thyme, salt, and pepper until well combined.
06 - Spread sautéed vegetables and ham over baked crust. Sprinkle grated cheese evenly on top.
07 - Pour egg mixture over filling. Bake 30-35 minutes until center is set and top is golden.
08 - Cool slightly before slicing and serving.
# Expert Advice:
01 -
- The sweet potato crust gets incredibly crispy in spots while staying tender underneath
- Everything bakes in one dish so cleanup is almost nonexistent
- It serves six happily but reheats beautifully for lunch the next day
02 -
- Squeeze the grated sweet potato in a clean towel before mixing to remove excess moisture
- The quiche continues cooking as it rests so a slight wobble in the center is perfect
- Letting it cool for 10 minutes makes slicing dramatically easier
03 -
- Grate the sweet potatoes on the large holes for better texture
- Use the bottom of a measuring cup to press the crust firmly into place