Capsicum and Ham Quiche with Sweet Potato Crust

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.