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.