A splash of maple syrup gives this colorful, delicious quiche a bit of sweetness, but it’s savory too. Try pairing it with a light salad for lunch, or with fruit for breakfast. Bacon, Sweet Potato and Maple Quiche Go to recipes By Stonyfield Breakfasts European Brunch Fall EasterA splash of maple syrup gives this colorful, delicious quiche a bit of sweetness, but it's savory too. Try pairing it with a light salad for lunch, or with fruit for breakfast. Ready In: 1 hour Level: Easy Prep: 25 minutes Cook: 35 minutes Yields: 10 Servings Print RecipeIngredients1 piece of refrigerated pie dough for 9' pie8 slices of bacon (cut into 1/4' strips)1 large onion (diced)2 medium-sized sweet potato (peeled and sliced into 1/4' rounds)6 eggs1 1/2 c Stonyfield Organic Low Fat Smooth & Creamy Vanilla Yogurt1/4 c maple syrup1 1/2 c Gruyere (Emmenthaler or another type of Swiss cheese)1/8 tsp nutmegsalt and pepperdirectionsStep 1Preheat oven to 375°.Step 2Roll out and press crust into pie plate.Step 3Crimp edges and then put in refrigerator.Step 4Boil sweet potatoes in salted water for 10 minutes (not completely cooked through), drain and cool.Step 5Cook bacon in sauté pan until half done.Step 6Remove bacon and set aside in medium sized mixing bowl.Step 7Drain off most of the fat from the pan and return to medium heat.Step 8Add chopped onion and cook until clear (5-7 minutes).Step 9Add cooked onions to the bowl with bacon and let cool.Step 10In another bowl beat eggs with yogurt.Step 11Add maple syrup and 1 cup of the cheese.Step 12Add nutmeg and salt and pepper to taste.Step 13Add bacon and onions into yogurt mixture.Step 14In your chilled pie crust, layer sweet potatoes and yogurt mixture and cover with remaining 1/2 cup of cheese.Step 15Bake for 30-35 minutes.