Save to Pinterest This savory quiche combines the sweetness of red capsicum with smoky ham in a unique sweet potato crust. The naturally gluten-free base adds earthy flavor while holding the creamy egg and cheese filling beautifully. Ready in just over an hour, it serves six generously.
The sweet potato crust requires grating and pressing the seasoned mixture into your pie dish, then pre-baking until lightly golden. Meanwhile, sauté diced capsicum and onion until softened, then combine with ham before topping with grated cheese.
The custard filling blends whole eggs with milk and cream for richness, seasoned with dried thyme. Pour over the prepared filling and bake until set and golden. Let cool slightly before slicing—this helps the quiche hold its shape.
The first time I made a sweet potato crust, I was skeptical—how could grated vegetables possibly hold a quiche together? But watching those golden edges crisp up in the oven changed everything. Now it's my go-to when I want something that feels indulgent but still lets me count vegetables as a valid food group.
I made this for a rainy Sunday brunch last month when friends dropped by unexpectedly. The way the red capsicum caught the morning light had everyone reaching for their phones before they even picked up a fork. Something about the colors makes people feel taken care of.
Ingredients
- 2 medium sweet potatoes, grated: Peel them just before grating so they don't oxidize—squeeze out excess moisture with your hands for a crisper crust that actually holds its shape
- 1 tablespoon olive oil: Divide this between the crust mixture and greasing your pan
- 1 medium red capsicum: The red ones bring sweetness that balances the smoked ham perfectly—dice them small so they distribute evenly throughout every bite
- 150 g smoked ham: Any good quality smoked ham works, though I've found thick-cut deli ham gives better texture than thin slices
- 100 g grated cheese: Gruyère melts beautifully but sharp Cheddar works perfectly if that's what you have in the fridge
- 4 large eggs: Room temperature eggs will incorporate more smoothly into your custard
- 200 ml whole milk plus 80 ml heavy cream: This ratio gives you that silky restaurant-style texture without being overly rich
Instructions
- Prepare the crust foundation:
- Preheat your oven to 200°C (400°F) and grease a 23 cm pie dish with olive oil. Toss the grated sweet potatoes with oil, salt, and pepper, then press them firmly into the bottom and up the sides of your dish—you want it tight and even like you're building a sweet potato fort.
- Par-bake the crust:
- Bake for 18–20 minutes until the edges start turning golden brown. Remove it from the oven and reduce the temperature to 180°C (350°F)—this head start on the crust is what keeps it from getting soggy later.
- Sauté the filling:
- While the crust bakes, heat olive oil in a skillet over medium heat. Cook the onion and red capsicum for 4–5 minutes until softened, then add the diced ham for just one minute more to warm it through.
- Whisk the custard:
- In a large bowl, whisk together the eggs, milk, cream, thyme, salt, and pepper until completely combined. You want it frothy and uniform—no streaks of egg white remaining.
- Assemble and bake:
- Spread your sautéed vegetables and ham over the baked crust, sprinkle the cheese on top, then pour that gorgeous custard over everything. Bake for 30–35 minutes until the center is set and the top is golden—give it a gentle wiggle to check, it should barely tremble in the middle.
Save to Pinterest This quiche has become my request-at-every-gathering dish. My neighbor actually asked me to teach her how to make it after she tasted it at a book club meeting. There's something about that sweet potato crust that makes people feel like they're eating something special.
Make It Your Own
Skip the ham and add sautéed spinach or mushrooms for a vegetarian version that's just as satisfying. I've used feta instead of Gruyère when that's what I had on hand, and the tangy creaminess was absolutely perfect with the sweet crust.
Serving Suggestions
A crisp green salad with a vinaigrette cuts through the richness beautifully. I love serving this slightly warm but it's equally good at room temperature for a picnic or potluck. A chilled white wine alongside never hurt either.
Storage and Reheating
The quiche keeps well in the refrigerator for 3–4 days, wrapped tightly or stored in an airtight container. I actually think the flavors improve after a night in the fridge.
- Reheat individual slices in the microwave for 1–2 minutes or in a 160°C oven until warmed through
- You can freeze the whole baked quiche for up to 2 months—thaw overnight in the refrigerator before reheating
- For the best texture, avoid reheating in the microwave if possible—the crust stays crispier with oven reheating
Save to Pinterest Every time I pull this golden, speckled beauty from the oven, I'm reminded why I fell in love with cooking in the first place.
Recipe Questions & Answers
- → Can I make this ahead of time?
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Yes, prepare up to 24 hours in advance. Reheat at 160°C (320°F) for 15-20 minutes until warmed through.
- → Is the sweet potato crust sturdy enough?
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Pre-baking the crust creates a firm base that holds the filling well. Press grated potatoes firmly into the dish for best results.
- → What cheese works best?
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Gruyère adds nutty depth, while Cheddar provides sharper flavor. Feta or goat cheese offer tangy alternatives if preferred.
- → How do I know when it's done?
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The center should be set with no jiggle, and the top golden brown. A knife inserted near the center should come out clean.
- → Can I freeze leftovers?
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Slice and wrap individual portions tightly. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.
- → What sides complement this quiche?
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A crisp green salad with vinaigrette balances the richness. Roasted vegetables or fresh fruit also make excellent accompaniments.
