For the Sweet Potato Crust:
For the Quiche Filling:
Preheat your oven to 375°F (190°C).
Grease a 9-inch (23 cm) pie dish or quiche pan.
In a large bowl, toss the thinly sliced sweet potatoes with olive oil, salt, and pepper until they are well coated.
Arrange the sweet potato slices in the greased pie dish, overlapping them to create a crust. Make sure to cover the bottom and sides of the dish evenly with the sweet potato slices.
Bake the sweet potato crust in the preheated oven for 20-25 minutes, or until the sweet potato slices are slightly tender. Remove from the oven and let it cool slightly.
While the crust is cooling, sauté the diced onion and red bell pepper in a pan with a bit of olive oil until they soften. Then, add the chopped spinach and sauté for another couple of minutes until wilted. Remove from heat and let it cool.
In a separate bowl, whisk together the eggs, milk, salt, pepper, dried thyme, and paprika.
Spread the sautéed vegetable mixture evenly over the sweet potato crust in the pie dish. Sprinkle the shredded cheese on top of the vegetables.
Pour the egg mixture over the vegetables and cheese.
Place the quiche back in the oven and bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
Remove from the oven and let it cool for a few minutes before slicing and serving.
Enjoy your delicious and vegetarian sweet potato crust quiche! You can customize the filling with your favorite vegetables and herbs if desired.