Ingredients
- 6 cups shredded and cooked sweet potatoes
- 6 tablespoons ghee, melted
- 1 medium yellow onion, thinly sliced and caramelized (approx. ½ cup caramelized onion, instructions following recipe)
- ½ pound organic asparagus, sliced in half lengthwise, blanched in salted, boiling water for 1 minute, then bathed in ice water, drained, and dried before adding to quiche
- 8 pastured eggs
- 1 cup coconut milk
- ½ cup coconut cream (can buy separately or the sold part from the top of coconut milk can if needed)
- 4oz goat cheese
- ¼ cup minced chives
- Celtic sea salt and pepper to taste
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