Red Capsicum Ham Quiche (Printable version)
Savory quiche with ham, red capsicum, and crispy sweet potato crust. Naturally gluten-free and ready in just over an hour.
# 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 ounces 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 Make It:
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 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 in large bowl until well combined.
06 - Spread sautéed vegetables and ham over baked crust. Sprinkle grated cheese evenly on top.
07 - Pour egg mixture over filling.
08 - Bake 30–35 minutes until center is set and top is golden. Cool slightly before slicing and serving.
# Expert tips:
01 -
- The sweet potato crust stays crispy while hugging all that creamy eggy filling
- You get to tell everyone it's naturally gluten free without anyone suspecting a thing
02 -
- Squeezing the liquid out of your grated sweet potatoes is the difference between a crisp crust and a sad one
- Let the quiche rest for at least ten minutes before slicing or it will spill its guts everywhere
03 -
- Grate your sweet potatoes on the large holes of your box grater for better texture
- Room temperature eggs blend more smoothly into the dairy mixture