INGREDIENTS

6-8 eggs
¼ cup milk, any kind (I use almond)
1 large sweet potato or 2 smaller sweet potatoes
Avocado, coconut, or extra-virgin olive oil
½ medium onion
1-2 cloves garlic
1/2 tsp – 1 tsp spices of choice: pink Himalayan salt, black pepper, turmeric, cumin, oregano, basil, red pepper, etc.
Veggies of choice: broccoli, bell peppers, mushrooms, kale, green onions, spinach, arugula, etc.
(Optional) Shredded cheese of choice
(Optional) Bacon, turkey bacon, sausage, chicken sausage, etc.
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DIRECTIONS

1. Preheat oven to 400 degrees.

2. Peel off the sweet potato skin. Thinly slice into disks and toss with oil.

3. Grease a 9 x 13 inch baking pan and place the sweet potato disks in a layer. Arrange the larger pieces on the bottom, line the sides of the pan with smaller pieces, and fill in gaps in the bottom layer with more small pieces.

4. While the sweet potato base bakes, add oil to a saucepan set on medium-low heat and sauté the sturdier vegetables, such as onions, bell peppers, and broccoli. If adding bacon or sausage, this would be the time to cook it! Once the onions begin to brown and the vegetables soften, turn off the heat.

5. Once the sweet potatoes soften and lightly crisp (15-20 min), remove from oven and turn it down to 375 degrees.

6. Whisk eggs, milk, and spices in a bowl.

7. Spread veggies (and bacon/sausage if using) on the sweet potato crust, following with the egg mixture. If using greens like spinach, sprinkle over. Add shredded cheese on top (if using).

8. Bake for 30-35 minutes, until eggs are no longer runny. Insert a fork and once it comes out clean, the quiche is ready.

Enjoy!

-SMB