Tomato, Bacon and Spinach Quiche with Sweet Potato Crust

Recipe type: Entree, eggs, gluten free

Ingredients:
2 cups  shredded Sweet potato  (1-2 large)
2 tbsp Coconut oil or ghee, melted
Salt & Pepper
4 slices bacon, chopped
1 onion, chopped
8 Cherry tomatoes, quartered
1 large handful Baby spinach
2-3 garlic cloves, minced
6 eggs

Directions:
1.Preheat oven to 450 degrees , gas 8.
2.Grate sweet potatoes with box grater or food processor then wrap in paper towel to squeeze out excess moisture
3.Add hash browns to a 9″ pie pan with cooking fat, salt, and pepper, then mix and press evenly and firmly into the bottom and up the sides
4.Bake for 20-30 minutes or until hash browns are golden brown around the edges (my oven always takes that bit longer)
5.Remove and set aside then turn oven down to 350 degrees, gas 4
6.While the crust is baking, cook bacon in a skillet over medium heat until crisp
7.Remove to a paper towel-lined plate to drain
8.Discard (or keep!) excess bacon grease but leave ~1 tbsp in the skillet
9.Add onions and saute until translucent, 3-4 minutes
10.Add tomatoes and spinach and saute for 3-4 more minutes
11.Add garlic and mix well for 30 more seconds then remove from heat
12.Whisk together eggs, salt, and pepper in a medium bowl.
13.Add the bacon and veggie mixture then stir to combine
14.Pour mixture over crust and bake for 30-40 minutes, or until top is light brown
15.Let sit for 10 minutes before slicing and serving
16.Try not to eat the whole thing!