Red Capsicum and Ham Quiche

My sister in law Lucy brought this quiche to our Sunday brunch last winter, and I could not stop eating it. The combination of sweet potato crust with savory ham and red capsicum seemed unusual but worked perfectly. She laughed when she caught me going back for thirds, but honestly, I could not help myself. Now it is the one dish everyone asks for whenever we host family gatherings.

I made this for a neighborhood potluck last spring and three people asked for the recipe before they even finished their first slice. The vibrant red and yellow colors make it look so impressive on a buffet table, but the preparation is surprisingly straightforward. My neighbor Sarah said it was the best quiche she had ever eaten, and she is quite the cook herself. Watching everyone go back for seconds made all the prep work worth it.

Ingredients

• 2 medium sweet potatoes, peeled and grated: Grating them creates a crust that bakes up tender yet sturdy enough to hold the filling, and the natural sweetness pairs beautifully with smoked ham
• 1 tablespoon olive oil: Helps the sweet potato crust develop golden edges and prevents sticking
• 1/2 teaspoon salt: Essential for bringing out the natural flavors of both the crust and filling
• 1/4 teaspoon black pepper: Adds just enough warmth to complement the sweet elements
• 1 medium red capsicum, diced: Provides beautiful color and a sweet, slightly roasted flavor when sautéed
• 1 small yellow onion, finely chopped: Creates a savory base that balances the sweetness of the crust
• 150 g smoked ham, diced: The smoky, salty element that ties everything together and adds protein
• 100 g grated Gruyère or Cheddar: Gruyère melts beautifully with a nutty flavor, though sharp Cheddar works wonderfully too
• 4 large eggs: The backbone of the custard filling, providing structure and richness
• 200 ml whole milk: Creates a silky, tender custard texture when combined with cream
• 80 ml heavy cream: Essential for that luxurious, creamy quiche consistency we all love
• 1/2 teaspoon dried thyme: Adds an earthy, aromatic note that complements the ham and vegetables

Instructions

Prepare the sweet potato crust:

Toss the grated sweet potatoes with olive oil, salt, and pepper until evenly coated, then press them firmly into your prepared dish, making sure the crust goes up the sides to hold all that delicious filling.

Par bake the crust:

Bake at 200°C for 18 to 20 minutes until the edges start to turn golden brown, which helps the crust hold its shape when you add the wet filling later.

Sauté the vegetables:

Cook the onion and red capsicum in olive oil over medium heat for 4 to 5 minutes until softened, then add the ham for just 1 minute to warm it through.

Assemble the quiche:

Spread the sautéed vegetables and ham evenly over the pre baked crust, sprinkle with cheese, then gently pour the egg mixture over everything.

Bake until golden:

Bake at 180°C for 30 to 35 minutes until the center is set and the top is a beautiful golden brown, then let it rest for a few minutes before slicing.

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This recipe became my go to for unexpected guests after that first family brunch. There is something comforting about having a reliable, impressive dish in your back pocket that works for any meal. Last week I made it for a friend recovering from surgery, and she said it was exactly the kind of comfort food she needed. Food really does have a way of showing people you care.

Make Ahead Magic

You can prepare the entire quiche a day in advance and store it in the refrigerator, covered tightly. Reheat individual slices in the microwave for about 30 seconds, or warm the whole quiche at 150°C for 15 minutes. The flavors actually develop and deepen overnight, making it even better the next day.

Crust Secrets

Pressing the sweet potato mixture firmly into the dish is the most important step for a successful crust. Use the back of a measuring cup or your fingers to really compact it, especially at the edges where it tends to crumble. A well pressed crust will hold together beautifully when you slice the finished quiche.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness perfectly and adds fresh contrast to the warm, savory quiche. I also love serving it with roasted asparagus or steamed green beans when I want something more substantial.

• Crisp white wine like Sauvignon Blanc pairs wonderfully with the smoky ham and sweet potato
• A light fruit salad makes a refreshing finish to balance the savory main course
• Leftovers reheat beautifully for a quick breakfast the next morning

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Hope this quiche brings as much joy to your table as it has to mine. There is something special about a dish that gathers people together and keeps them coming back for more.

Recipe FAQs

→ Can I make this quiche ahead of time?

Yes, you can prepare the entire quiche up to a day in advance. Store it covered in the refrigerator and reheat individual slices in the microwave or the whole quiche in a 160°C oven for about 15 minutes until warmed through.

→ Is the sweet potato crust difficult to work with?

The sweet potato crust is quite forgiving. Simply grate, toss with oil and seasonings, then press firmly into your pie dish. Pre-baking helps it set and develop a crispy texture before adding the filling.

→ Can I freeze this quiche?

Absolutely. Wrap the cooled quiche tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture remains excellent after freezing.

→ What vegetables work well in this filling?

Beyond red capsicum and onion, try adding spinach, mushrooms, zucchini, or asparagus. For a heartier version, incorporate caramelized leeks or roasted cherry tomatoes along with the ham.

→ Can I make it dairy-free?

You can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Use vegan cheese or nutritional yeast instead of Gruyère, and replace regular milk with unsweetened almond or oat milk.

→ How do I know when the quiche is done?

The quiche is ready when the center is set but still slightly jiggly—like gelatin—rather than liquid or completely firm. A knife inserted near the center should come out mostly clean, and the top should be golden brown.