Red Pepper & Ham Quiche with Sweet Potato Crust

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.