Red Capsicum Ham Quiche (Printable version)
Savory quiche with smoked ham, red capsicum, and sweet potato crust. Naturally gluten-free and perfect for brunch.
# 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 capsicum (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 + 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:
01 - Preheat oven to 400°F. Grease a 9-inch pie dish with olive oil.
02 - In a bowl, toss grated sweet potatoes with olive oil, salt, and pepper. 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 - While the crust bakes, heat olive oil in a skillet over medium heat. Sauté onion and red capsicum 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.
07 - Pour the egg mixture over the filling.
08 - Bake for 30–35 minutes, or until the center is set and the top is golden. Cool slightly before slicing and serving.
# Expert Advice:
01 -
- The sweet potato crust eliminates gluten without sacrificing texture or flavor
- This quiche tastes even better the next day, making it perfect for meal prep
02 -
- Squeeze excess moisture from your grated sweet potatoes before mixing with oil to prevent a soggy crust
- Let the quiche rest for at least 10 minutes before slicing or the filling will not hold its shape
03 -
- Use the large holes on your box grater for the best crust texture
- Room temperature eggs whisk into a smoother custard than cold ones