Simple Vegetable Quiche w/ sweet potato squash crust

Ingredients: 

Crust
1 1/2 cups baked spaghetti squash, cooled
1 medium sweet potato, raw, shredded (grated on the large side of the cheese grater)
Salt/pepper if you want!

Combine the squash and potato, then spread throughout a pie dish or round baking tin. Pinch up the crust so you have almost an inch worth of crust up the side (if using a baking tin).

Bake at 400 for 15 minutes, or until the crust begins to turn golden brown.

Vegetables:
4-6 blanched asparagus stalks, cut into 1/4 in pieces
1 small zucchini, sliced thin
2 roma tomatoes, sliced thin
2 large baby bella mushrooms, sliced thin
1/4 onion, finely diced
2-3 garlic cloves, finely diced

Liquid: 
1/2 can lite coconut milk
5 eggs
salt & pepper

Mix together liquid ingredients, plus the onion & garlic in a separate bowl.  Lay vegetables one layer at a time, and pour a little egg mixture between each layer.

Place quiche in the oven at 400 degrees for 40-45 minutes.  The quiche will puff up as it bakes, but will deflate once you take it out of the heat and let it cool.

I didn't have any problem with my crust sticking to the baking tin I used - miraculously enough!? I guess the squash & potato are moist enough they didn't burn to the sides.

Let the quiche cool for 20-30 minutes, and slice & serve.

Makes 8 servings.