For the quiche, first press the shortcrust pastry into the mold and prick the bottom. Then cut the sweet potato into thin slices with a kitchen utensil and chop the onion.
Spread the vegetables and bacon evenly on the bottom of the dough. In a bowl, whisk the eggs, whipping cream and milk.
Add the cheese and the chopped parsley. Season to taste with salt and pepper. Finally, pour the mixture into the baking dish. Bake at 170 °C on the lowest rack for 45 minutes.