• 1 large sweet potato, peeled and cut into rounds
  • 2 tbsp coconut oil, divided
  • 1 lb ground pork
  • 2 large leeks white and very light green parts only, sliced thin
  • 1 tbsp water
  • 7 oz fresh baby spinach chopped
  • 7 large eggs
  • ¼ cup coconut milk
  • ⅛ tsp black pepper
  • ½ cup cherry tomatoes, halved
  1. Preheat oven to 425°F.
  2. Coat the sweet potato slices in 1 tablespoon of coconut oil. Arrange in an overlapping fashion in a 9" pie dish to form the crust. Place the smaller rounds near the ends for the side crust.
  3. Bake for 20-25 mins or until cooked through, then remove from the oven and lower the heat to 400°F.
  4. While the crust bakes, heat a large skillet over medium high heat. Add ground pork and cook, stirring, until browned. Use a slotted spoon to transfer the pork to a plate.
  5. Turn the heat down to medium low and pour the remaining tablespoon of coconut oil into the skillet. Add sliced leeks and toss to coat, then add the water. Cover and cook for 4 minutes, stirring once.
  6. Add the spinach, cover, and cook until the spinach wilts, about 3 minutes. Return the ground pork to the pan and cook 1 more minute, then remove from heat. Let cool a bit before pouring into the pre-baked pie pan.
  7. In a mixing bowl or large measuring cup, whisk together the eggs and coconut milk. Pour over the pork and add your cherry tomatoes to the top. Bake for about 25 minutes, or until the center is set. Allow the quiche to sit at room temperature for 10 minutes before slicing and serving.