Step 1

Preheat oven to 200°C (~400F).

Step 2

Peel sweet potato and cut into desired pieces; toss with olive oil, salt and pepper.

Step 3

Hint and Tip.

Step 4

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.

Step 5

Feel free to substitute other spices on the sweet potato.

Step 6

Spread coated sweet potato on a flat tray and bake for about 15 minutes or until soft; remove from oven; set aside.

Step 7

NOTE.

Step 8

My sweet potato was “lovely and gold brown” at exactly the 15 minute mark.

Step 9

Cut capsicum into small diced pieces; in fry pan, saute for about 5 minutes until slightly soft; set aside; “slightly” cool.

Step 10

PERSONAL NOTE.

Step 11

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.

Step 12

In a blender, combine corn kernels, AYAM Gluten Free Certified Organic Coconut Milk, and Gluten free AYAM Thai Massaman Curry Paste.

Step 13

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” ;-).

Step 14

NOTE.

Step 15

Can use baking paper or Gluten Free Oil Spray so quiche does not stick.

Step 16

Bake for 35-40 minutes until quiche is firm.

Step 17

Remove and allow to cool before removing from you quiche pan.

Step 18

Hint and Tip.

Step 19

If the top starts to get “too brown”, cover with al foil and continue baking until done.