1cupfrozen chopped spinachdefrosted and squeezed dry
¼cuproasted red pepperchopped
coconut/olive oil for greasing pan
Preheat oven to 425 degrees. Grease a 9 inch pie pan or 9 inch spring form pan with coconut or olive oil.
Using a food processor or box grater, grate 2 peeled sweet potatoes.
Press the shredded the sweet potatoes into a pie pan. Bake the crust for 20 minutes.
Remove from oven and turn the oven to 375 degrees.
Mix the eggs with milk or water and salt and pepper. Stir in the spinach and red peppers and cheese if using.
Return to oven and bake for an additional 20-25 minutes--or until eggs are set.
Allow to cool for10 minutes before slicing and serving.
If using a springform pan, I find it best to wrap the outside of the pan in foil in case your pan were to leak. Feel free to use water or almond milk in place of milk and omit feta for a Whole30 approved, Paleo, Dairy-Free Quiche. Leftovers can be stored in an air-tight container for up to 3 days. For best results, reheat in a dry skillet or in a 400-degree oven for 3-4 minutes. This will prevent your crust from being soggy once reheated.