Sweet Potato and Pancetta Quiche with 243mm Quiche Shells


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


  1. Place your QS243 quiche shells onto a baking tray and defrost. Pre heat your oven on 170°C and pre bake your quiche shells for 15 minutes. Take your quiche shells out of the oven and cool.
  2. Place your thinly sliced pancetta on a greased baking tray and place in your oven on 170°C for around 15 minutes or until the pancetta becomes crispy. Drain the cooked pancetta on a paper towel and once cool, place half the cooked pancetta in the base of the baked quiche shell.
  3. Peel your sweet potato and slice thinly, then mix with the shredded cheddar cheese throughout your family quiche shell.
  4. Place the eggs, honey, cream, salt and pepper in a plastic jug and blend with a bar mixer or whisk until combined.
  5. Pour the egg mix over the sweet potato and pancetta. Place the remaining cooked pancetta over the top of the filled quiche and place back in the oven for a further 30 minutes on 170°C.
  6. Cool down and slice as desired.