Red Capsicum and Ham Quiche (Printable Version)
Savory quiche with smoked ham, red capsicum, and sweet potato crust. Gluten-free and perfect for brunch.
# Ingredient List:
→ 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:
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 to 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 bell pepper for 4 to 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 to 35 minutes, or until the center is set and the top is golden. Cool slightly before slicing and serving.
# Expert Tips:
01 -
- The naturally sweet crust creates the perfect contrast against savory smoked ham and sharp cheese
- It's one of those rare gluten-free dishes that never makes anyone feel like they're missing out
02 -
- Squeeze as much liquid as possible from the grated sweet potatoes before mixing them with oil—a wet crust means a soggy bottom
- Let the quiche cool for at least 10 minutes before slicing, otherwise the custard won't have set enough to hold clean cuts
03 -
- If your sweet potatoes seem especially wet after grating, sprinkle them with a pinch of salt and let them sit for 10 minutes before squeezing out the liquid
- Bake the quiche on the middle rack—if it's too close to the heating element, the crust will brown before the custard sets