sweet potato crust quiche with bacon, arugula, tomatoes and onions

So I altered this recipe just a bit from FastPaleo.com and made it for guests for brunch this weekend. They knew we were in the middle of a Whole 30, but said, "You've got to make this for your next guests, even if they aren't on the Whole 30!" They loved it. There are so many awesome flavors and I even made it the day before and heated it up in the morning in the microwave and it was still great! Really, you can add any of your favorite quiche ingredients!

Ingredients

• 2 cups shredded sweet potato
• 2 tablespoons coconut oil, melted
• salt and pepper
• 6 slices of bacon
• 1 small onion
• 8 cherry tomatoes, halved
• 2 large handfuls arugula
• 2 garlic cloves, minced
• 6 eggs

Directions

Preheat oven to 400 degrees.

Grate sweet potatoes (or shred in food processor.) With your hands, mix in the coconut oil and salt and pepper. Once mixed, pat down into a greased 9-inch pie plate to make a crust (be sure to go up the sides).

Bake at 400 for 20 minutes, or until browned. When it is done cooking, bring the oven temperature down to 350. 

While the crust is baking, cook the bacon. Cool for a minute and chop into small pieces. Leave 1 tablespoon of bacon grease to cook the chopped onion in. Onions are done cooking when they are translucent. Add tomatoes and arugula and cook for 3-4 more minutes. Add garlic and cook for 30 more seconds. 

Whisk together eggs, salt and pepper. Add veggie and bacon mixture. Pour everything into the crust and bake for 30 minutes or until top is light brown. 

Let it cool for about 10 minutes before slicing.