Red Capsicum and Ham Quiche (Printable)
Savory quiche with smoked ham, red capsicum, and crispy sweet potato crust. 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 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
# 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. Bake 30-35 minutes until center is set and top is golden. Cool slightly before slicing.
# Expert Suggestions:
01 -
- The sweet potato crust stays tender and naturally gluten free, plus it adds a subtle sweetness that balances the smoky ham
- This quiche tastes just as good at room temperature, making it perfect for make ahead brunches or picnics
02 -
- Squeeze out excess moisture from the grated sweet potatoes before pressing them into the dish, or the crust may become soggy instead of crispy
- Letting the quiche cool for at least 10 minutes before cutting is crucial, as the custard needs time to set for clean slices
03 -
- Grate the sweet potatoes using the large holes of your box grater for the best texture, avoiding food processors which can make it too watery
- Room temperature eggs blend more smoothly into the custard, so take them out of the fridge about 20 minutes before you start