Red Pepper & Ham Quiche with Sweet Potato Crust
Recipe: #42697
April 17, 2024
Categories: Side Dishes, Snacks, Peppers, Sweet Potato/Yam, Australian, Christmas, Easter, Sunday Dinner, Oven Bake, Gluten-Free, more
"I have had this recipe for a few years and I really want to try this. It looks so easy and would be a perfect light lunch or as a side to dinner during the summer months."
Original is 5-6 servings
Ingredients
Nutritional
- Serving Size: 1 (409.4 g)
- Calories 549.8
- Total Fat - 32.3 g
- Saturated Fat - 12.4 g
- Cholesterol - 939.8 mg
- Sodium - 1126 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 1.4 g
- Sugars - 3.3 g
- Protein - 52.1 g
- Calcium - 473.3 mg
- Iron - 6 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 180°C or 160°C fan forced.
Step 2
NOTE; Do not use loose bottomed dishes for the recipe as the filling will seep out.
Step 3
Arrange the sweet potato over the base and sides of a 27cm (approx 10 inch) shallow quiche/ pie dish in an overlapping pattern ensuring your leave no empty spaces; Refer to above note; cover with cling wrap and microwave on high for 1-2 minutes (this will depend on your microwave) or until slightly tender; allow to cool before carefully removing from the microwave.
Step 4
Heat a non-stick frying pan over medium heat; add in the onion and garlic and cook for five minutes or until softened; add in the red pepper and cook for a further 3-5 minutes or until softened.
Step 5
Place the shaved ham evenly over sweet potato base and then spoon over onion/garlic mixture
Step 6
Mix the eggs, milk and cheddar together until combined & season to taste; pour egg mix over the vegetablemixture.
Step 7
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.
Tips
No special items needed.
0 Reviews
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