Preheat oven to 400. Peel your sweet potatoes. Slice thinly using a mandoline or knife.
Spray a pie dish with non-stick spray, and arrange your sweet potatoes (pictured above). You may not use all the potatoes. Bake in oven for 15 minutes.
While the sweet potato crust is baking, chop up all vegetables. Saute in olive oil or ghee in a skillet over medium heat. Add the dense vegetables first (onion, bell pepper) and the lightest vegetables (mushrooms, spinach) last. Set vegetables aside.
In a large bowl, whisk together eggs, egg whites, milk, salt, and pepper. Stir in the vegetables, cheese and turkey crumbles.
After the crust bakes 15 minutes, lower the temperature to 375.
Pour the quiche mixture into the sweet potato crust, and bake for 50 minutes, or until the eggs are set and a toothpick inserted into the center comes out clean.
Recipe Notes
Feel free to use any cooked meat you’d like: turkey sausage, bacon, or ham. Skip the meat all together for a vegetarian option.
Any vegetables or cheese you have on hand will work. You can also substitute kale for the spinach. Feta cheese, goat cheese, cheddar and Parmesan are all delicious.