Sweet Potato and Bresaola Quiche with 243mm Quiche Shells


  • 2 Ready Bake 243mm family size quiche shells (QS243)
  • 500g sweet potato
  • 300g thinly sliced bresaola (air-dried beef)
  • 200g shredded cheddar cheese
  • 450g whole eggs (about 8 eggs)
  • 550g thickened cream
  • ¼ cup honey
  • 1 tsp cooking salt
  • ½ tsp white pepper


  1. Pre heat fan-forced oven to 150°C.
  2. Place Quiche Shells onto a baking tray to thaw to room temperature – approximately 30 minutes.
  3. Place thawed shells into pre-heated 150°C oven and bake for approximately 15 minutes, then set aside to cool.
  4. Increase your oven temperature to 170°C.
  5. Place your thinly sliced bresaola on a greased baking tray and place in oven on 170°C for around 15 minutes or until the bresaola becomes crispy. Drain the cooked bresaola on a paper towel and once cool, place half the cooked bresaola in the base of the pre-baked Quiche Shell.
  6. Peel your sweet potato and slice thinly, then mix with the shredded cheddar cheese throughout your Quiche Shell.
  7. Place the eggs, honey, cream, salt and pepper in a plastic jug and blend with a bar mixer or whisk until combined.
  8. Pour the egg mix over the sweet potato and bresaola. Place the remaining cooked bresaola over the top of the filled quiche and place back in the oven for a further 30 minutes at 170°C.
  9. Cool down and slice as desired.

*Please note the above oven temperatures and baking times are a guide only.

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