Spinach Quiche with Sweet Potato Crust
1 sweet potato (sliced into thin rounds)
1/4 tsp coconut oil
3 garlic cloves, minced
8 green onions (chopped)
1 tomato (diced)
4 cups baby spinach, chopped
sea salt and black pepper, to taste
Preheat oven to 425. Grease a glass pie plate with a bit of coconut oil. Cover the base and sides of the plate with the sweet potato rounds. Layer the rounds until no glass is showing. Bake in the oven for 15 minutes.
Meanwhile, crack eggs into a mixing bowl and whisk well. Set aside.
Heat coconut oil in a skillet over medium heat. Add in minced garlic and green onions. Saute for 3 to 5 minutes. Add in chopped spinach and saute just until wilted. Remove from heat.
Add spinach mix and diced tomatoes into the egg mix. Season with salt and pepper. Stir well.
Remove sweet potato crust from the oven. Pour egg mixture over top of the crust. Reduce temperature of the oven to 375. Place quiche in the oven and bake for 30 to 40 minutes or until the top is golden brown.
Remove from oven and cut into slices. Enjoy!