Capsicum and Ham Quiche with Sweet Potato Crust
"This would be fantastic as breakfast, lunch or dinner! Served with salad this is a lovely dinner on a warm night."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (342.8 g)
- Calories 462.7
- Total Fat - 27.2 g
- Saturated Fat - 10.5 g
- Cholesterol - 784.1 mg
- Sodium - 950 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 1.2 g
- Sugars - 2.7 g
- Protein - 43.9 g
- Calcium - 409.1 mg
- Iron - 5 mg
- Vitamin C - 3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 180°C (160°C fan forced).
Step 2
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. (Do not use a loose bottomed dish, 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.
Step 3
Heat a non-stick frying pan over medium heat; add the onion and garlic and cook for five minutes or until softened.
Step 4
Add the red capsicum and cook for a further 3-5 minutes or until softened.
Step 5
Place the ham evenly over sweet potato base and spoon over onion mixture
Step 6
Mix the eggs, milk and cheddar until combined, season to taste and pour over vegetable mixture.
Step 7
Cover the pan with foil and bake at 180°C for 20 minutes, remove foil and cook for a further 10 minutes or until potato is cooked through and filling has just set.
Tips
No special items needed.
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