Crustless Gluten-Free Thai Massman Curry Quiche

READY IN: 50mins




  • Preheat oven to 200°C (~400F).
  • Peel sweet potato and cut into desired pieces; toss with olive oil, salt and pepper.
  • Hint and Tip.
  • I “know” it is a very American thing to do re “Shake and Bake“, but found it was HEAPS easier to place the sweet potato pieces in a Ziploc and “fully coat” the sweet potato with oil, salt and pepper.
  • Feel free to substitute other spices on the sweet potato.
  • Spread coated sweet potato on a flat tray and bake for about 15 minutes or until soft; remove from oven; set aside.
  • NOTE.
  • My sweet potato was “lovely and gold brown” at exactly the 15 minute mark.
  • Cut capsicum into small diced pieces; in fry pan, saute for about 5 minutes until slightly soft; set aside; “slightly” cool.
  • I thought the capsicum would be nice sauteed in a non stick pan for about 5 minutes, until JUST turning light brown and becoming slightly soft.
  • In a blender, combine corn kernels, AYAM Gluten Free Certified Organic Coconut Milk, and Gluten free AYAM Thai Massaman Curry Paste.
  • Stir in cheese into the mixture and pour into a fluted pie pan (or whatever pie pan you choose); add cooked vegetable then stir “slightly” so some vegetables “sink” and some vegetables are still “floating” ;-).
  • NOTE.
  • Can use baking paper or Gluten Free Oil Spray so quiche does not stick.
  • Bake for 35-40 minutes until quiche is firm.
  • Remove and allow to cool before removing from you quiche pan.
  • Hint and Tip.
  • If the top starts to get “too brown”, cover with al foil and continue baking until done.