Step 1

Preheat oven to 425 degrees and spray a 9 inch cast iron skillet or other oven proof skillet with cooking oil.

Step 2

Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.

Step 3

Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid.

Step 4

Place the sweet potatoes back in the bowl, add in the oil, egg white, flour, salt and pepper and toss until coated.

Step 5

Dump the sweet potato mixture into the prepared skillet and press into an even layer along the bottom and up the sides.

Step 6

Bake for 20-25 minutes or until golden.

Step 7

Remove from the oven and add in the quiche filling.

Step 8

Lower the oven temperature to 375 degrees.

Step 9

Heat a 9 inch cast iron skillet or other ovenproof skillet over medium heat.

Step 10

Use kitchen scissors or a knife to cut the bacon into bite sized pieces and add them to the heated skillet.

Step 11

Cook the bacon until crisp then drain it on a plate lined with paper towels.

Step 12

Remove the excess grease from the skillet, but don't wipe clean.

Step 13

Add the green onions and spinach to the skillet and sauté until the spinach is wilted.

Step 14

Remove the spinach and onions from the skillet and onto the plate with the bacon.

Step 15

Once the spinach has cooled enough to handle, squeeze out any excess liquid.

Step 16

In a large bowl whisk together all of the filling ingredients reserving 1/4 cup of the shredded cheeses.

Step 17

Pour the filling into the baked sweet potato crust and top with the remaining 1/4 cup of cheese.

Step 18

Place the quiche in the oven and bake for 35-40 minutes or until the filling is set and the top is golden.

Step 19

Remove from the oven and let it rest for 5-10 minutes before serving.