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Preheat oven or Traeger Grill to 400F.
In a non-stick or cast-iron pan, combine the sweet potato, olive oil, ½ teaspoon salt, ½ teaspoon smoked paprika and ¼ teaspoon black pepper. Toss to coat then evenly press and mold the sweet potato into the shape of the skillet to form a crust approximately ½-inch thick. Transfer the pan to the oven or Traeger Grill and bake until the edges are golden brown and the crust begins to hold its shape, around 30 minutes. Remove the pan from oven and set it aside to let cool completely.
In a separate, cold pan, add the bacon and set over medium heat. Cook, stirring occasionally, until the bacon is golden brown and slightly crispy. Transfer the bacon to a paper towel-lined plate and set aside. Discard all but 2 tablespoons of bacon grease.
Return the pan to medium heat, add the leeks and season with a pinch of salt. Cook, stirring, until the leeks are soft and slightly translucent, around 4 minutes. Add the chopped asparagus and cook, stirring, until slightly tender, around 4 minutes. Taste for seasoning and adjust with salt and pepper as desired. Transfer the vegetables to a plate and set it aside to let cool completely.
In a separate bowl, combine the eggs and coconut milk. Whisk vigorously until smooth.
Lower the oven to 325F.
Assemble the quiche by spreading a layer of grated cheese, if using, followed by the sauteed leeks and asparagus and bacon. Repeat until all of the ingredients are in the pan. Slowly pour in the eggs and garnish the top with the reserved asparagus spears. Transfer the quiche to the oven and cook until the centre has just set and is no longer jiggly, around 35 minutes. Remove the quiche from the oven and let it cool 15 minutes to set before slicing and serving with a side salad of choice.
Substitution Ideas
One of the great things about this quiche is that you can make a wide variety of substitutions based on what’s in season or what you have available in your fridge and pantry. Feel free to switch things up as you see fit!
Potatoes: Substitute yellow or white potatoes instead of sweet potatoes for a crispier texture and less sweet flavour. Note that regular potatoes are not Paleo but are Whole30 Compliant.
Bacon: Feel free to use beef, pork or turkey bacon here. Other alternatives include cured deli meats, such as salami, ham, turkey slices or even smoked sausages, like kabanos. You could even sneak in some leftover grilled steak, taco meat or even smoked brisket. The choices are endless.
Leeks: Substitute onion, shallot or a combination of the two if you can’t find leeks.
Asparagus: You can substitute or add julienned bell peppers, mushrooms, spinach or zucchini to the quiche.
Coconut Milk: You can omit the coconut milk altogether if you don’t like the taste. Just note that the texture of the eggs will be more like an omelet and less like a souflé. Other options include a good-quality, unflavoured, nut milk creamer, such as Nut Pods, which is also Whole30 Approved. Or, if you can tolerate dairy, try using table cream instead.
Cheese: The cheese is optional but will add a very delicious flavour and texture to the quiche. I used Kerrygold Dubliner here. It’s high-quality and made with dairy from Irish grass-fed cows. It has a nutty and slightly sweet flavour profile and melts nicely into the quiche. You can also substitute your favourite melting cheese, such as emmental, gruyère, mozzarella or a nice cheddar.