Peel, wash and roughly grate the sweet potatoes. Mix with salt and leave to stand for about 15 minutes. Wash chives, shake dry and cut into fine rolls. Put the corn in a sieve and let it drain.
Mix cream cheese with 2 eggs, chives and 20 g flour, season with salt and pepper. Fold in corn.
Squeeze the potatoes vigorously in portions. Fold in 1 egg, salt, pepper and 30 g flour. Grease the edge of a springform pan (24 cm Ø), line the pan with baking paper and press down the edge. Sprinkle breadcrumbs on the bottom of the tin.
Line the mould with potato mixture and press on with a spoon. Pour in cream cheese mixture and smooth it down.
Wash and drain the tomatoes, cut them in half and place them on the cream cheese mixture with the cut surface facing upwards. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes.
Wash, clean and spin dry the rocket. Fry bacon in a coated pan until crispy, remove from the pan and drain on kitchen paper. Break into pieces. Remove quiche from the pan and sprinkle with bacon, rocket and pepper.