Spinach, Mushroom & Japanese Sweet Potato Quiche

Ingredients:
1 Small Japanese Sweet Potato, chopped yields about 1 cup cubes
1 tbsp. Extra Virgin Olive Oil
1 cup Chopped Mushrooms
2 heaping cups Spinach
1 tbsp. Extra Virgin Olive Oil
4 Eggs
Unsweetened Almond Milk
Salt & Pepper
Aleppo Pepper
Coconut Oil

Instructions:
Roast Your Potatoes: 

1. Preheat oven to 425°F
2. Line a baking sheet with parchment paper
3. Toss chopped potatoes in 1 tbsp. Olive Oil
4. Sprinkle with Salt & Pepper
5. Bake 20 minutes, stirring half way through (or until fork tender)
6. Remove from oven and set aside

Prep For Your Quiches:

1. Preheat your oven to 350°F
2. Grease your 4 mini brioche pans with coconut oil
3. Place them on a baking sheet

Sauté Your Veggies:

1. Heat 1 tbsp. Olive Oil in a medium skillet over medium heat
2. Add your mushrooms to the pan
3. When they are about ¾ of the way cooked, add in your spinach and cook until wilted
4. Season with salt & pepper
5. Stir in your roasted sweet potatoes
6. Remove from burner and set aside

Prep Your Eggs:

1. Crack 4 eggs in a bowl
2. Add a splash of almond milk
3. Season with salt, black pepper, and a sprinkling of Aleppo pepper
4. Whisk until combined

Some Assembly Required:

1. Distribute Mushroom, Spinach, and Sweet Potato mixture evenly in the 4 mini brioche pans
2. Distribute eggs evenly in the 4 pans
3. Bake for 10-15 minutes, or until eggs are set
4. Serve and enjoy