I Love Quiche

What do you do when you are pretty much out of food and don't have enough leftovers for a decent meal . . . make a quiche.  Quiche is so amazing because it can be served for any meal without question.  I didn't plan my meals yesterday and was out of a lot of staples, so I dug out all the veggies that were going bad in the fridge and the little bit of paleo spaghetti we had left and made a quiche.  This one took a little bit of time because of the sweet potato crust but it was well worth the wait!

Ingredients
1 sweet potato, grated
2 Tbsp coconut oil
1 Tbsp olive oil
1 small onion, diced
1 cup cherry tomatoes, cut in half
1 cup sliced mushrooms
1 bunch kale, swiss chard or spinach, roughly chopped
1 cup paleo spaghetti, or any leftover meat you want to add
6 eggs
Salt, Pepper, Cayenne

• Preheat oven to 375
• Grate the sweet potato with a grater or with the grater attachment in your food processor
• Toss potato in a large bowl with the melted coconut oil and press into a pie plate to make a crust
• Bake the crust for 25-30 minutes or until it begins to crisp
• While the crust is baking, heat olive oil in skillet and saute onion until it begins to caramelize, about 10 min
• Add the tomatoes and mushrooms and cook until they begin to soften
• Add the kale (or whatever you're using) and cook until it wilts
• Add your leftover spaghetti and mix all together
• When your crust is ready, get it out of the oven and scoop the *veggie mixture onto the crust
• In a separate bowl, beat the eggs and add the salt, pepper and a few dashes of cayenne
• Pour egg over all the veggies and make sure it's evenly distributed
• Bake for 25 minutes or until egg is done and the quiche no longer 'jiggles'
• Remove from oven and let cool for a few minutes before serving
• Enjoy!

*I didn't use all the veggie mixture that I made, I saved some for a mid-afternoon snack.