Red Capsicum and Ham Quiche with Sweet Potato Crust
Credit: Whisk Media Group
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Red Capsicum and Ham Quiche with Sweet Potato Crust
Ingredients:
- Preheat oven to 180°C (160°C fan forced). Arrange the sweet potato over the base and sides of a 27cm shallow quiche or pie dish in an overlapping pattern ensuring your leave no empty spaces. (Don't use loose bottomed dishes, as the filling will seep out). Cover with cling wrap and microwave on high for 1-2 minutes or until slightly tender. Allow to cool slightly before carefully removing from the microwave
- Heat a non-stick frying pan over medium heat. Add onion and garlic and cook for five minutes or until softened. Add red capsicum and cook for a further 3-5 minutes or until softened. Place ham evenly over sweet potato base and spoon over onion mixture
- Mix the eggs, milk and cheddar until combined, season to taste and pour over vegetable mixture. Cover the pan with foil and bake at 180°C for 20 minutes, remove oil and cook for a further 10 minutes or until potato is cooked through and filling has just set
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