Bacon & Sweet Potato Quiche

This quiche is full of flavor and is great for breakfast or lunch. Serve with a side of fresh avocado or a bowl of your favorite morning oatmeal for a great start to the day.



6-8 slices of Thistle Byre Farm bacon, cut in half

6 Breezy Meadows eggs

1/2 cup Meadow Valley Farm cheddar cheese, shredded

1/4 cup Silverthorn sweet potato, shredded

1 tsp himalayan salt

fresh ground pepper

fresh or dried thyme spring leaves



Preheat the oven to 325 degrees F.

Using a small cast iron pan (double the recipe if making a large quiche in large pan), weave the bacon together to form a crust at the bottom of pan. Sprinkle fresh ground pepper on top of the bacon crust.

Next layer the shredded sweet potato evenly on top of the crust.

In a separate bowl whisk together the eggs, shredded cheese, salt, and a bit more fresh pepper for about 30-60 seconds to get air into the mixture. When finished, pour the mixture on top of the potatoes.

Place in oven and cook until egg mixture is cooked through, about 15-20 minutes.

When done, pull out of oven, sprinkle fresh or dried thyme leaves on top, cut, serve and enjoy!