Direction

1. Preheat the oven to 350°F.
2. Unwrap and lay the pie crust into a deep 9-inch pie dish. I do not arrange the edges because I like the rustic look, but you can pinch and fold to make it look pretty. Pierce the bottom and sides of the pie crust several times with a fork. Bake for 8-10 minutes or until it is just barely starting to cook and brown. Remove and set aside.
3. In a large mixing bowl, toss the sweet potatoes and onion with the extra virgin olive oil and pepper. Spread the mixture in a single layer on a rimmed baking sheet and bake for 20-25 minutes, or until potatoes are fork tender. Remove and set aside.
4. In a large mixing bowl, combine the crumbled bacon, parsley, eggs, half & half, rosemary, fine sea salt and 1 1/2 cups of the Gruyere cheese, tossing to evenly mix.
5. Transfer the sweet potato mixture to the prepared pie crust, spreading out evenly.
6. Pour the egg mixture over the sweet potatoes until just reaching the top of the pie crust. If all of the egg mixture does not fit, discard.
7. Place the quiche into the oven and bake for 25-30 minutes, or until center is set. Remove and top with the remaining 1/2 cup Gruyere cheese while still warm so it melts.
8. If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.