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

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By Stonyfield

• Breakfasts
• European
• Brunch
• Fall
• Easter

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.

Ready In: 1 hour

Level: Easy

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Prep: 25 minutes

Cook: 35 minutes

Yields: 10 Servings

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Ingredients

• 1 piece of refrigerated pie dough for 9' pie
• 8 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 eggs
• 1 1/2 c Stonyfield Organic Low Fat Smooth & Creamy Vanilla Yogurt
• 1/4 c maple syrup
• 1 1/2 c Gruyere (Emmenthaler or another type of Swiss cheese)
• 1/8 tsp nutmeg
• salt and pepper

directions

Step 1

Preheat oven to 375°.

Step 2

Roll out and press crust into pie plate.

Step 3

Crimp edges and then put in refrigerator.

Step 4

Boil sweet potatoes in salted water for 10 minutes (not completely cooked through), drain and cool.

Step 5

Cook bacon in sauté pan until half done.

Step 6

Remove bacon and set aside in medium sized mixing bowl.

Step 7

Drain off most of the fat from the pan and return to medium heat.

Step 8

Add chopped onion and cook until clear (5-7 minutes).

Step 9

Add cooked onions to the bowl with bacon and let cool.

Step 10

In another bowl beat eggs with yogurt.

Step 11

Add maple syrup and 1 cup of the cheese.

Step 12

Add nutmeg and salt and pepper to taste.

Step 13

Add bacon and onions into yogurt mixture.

Step 14

In your chilled pie crust, layer sweet potatoes and yogurt mixture and cover with remaining 1/2 cup of cheese.

Step 15

Bake for 30-35 minutes.