Preheat oven to 375°F (190°C).

Peel sweet potatoes and cut off the pointed ends. Very carefully using a mandolin, thinly slice your sweet potato into rounds (less than ⅛-inch thick, thin enough to bend easily).

Microwave your sweet potato rounds on a plate with paper towels on it, until the rounds are easy to bend (about 2-3 minutes).

Layer sweet potato pieces into mini tart pans to form the “crust.” (You can also use a standard pie pan to make a regular sized quiche, rather than individual serving sizes.)

Spray with cooking spray and sprinkle with salt.

Cover with a foil tent and bake for 15-20 minutes.

When crusts are almost done, start sautéing onion and garlic in oil or cooking spray.

Add spinach, salt, pepper, and parsley (or other fresh herbs, if desired). Cook until spinach is wilted.

Beat eggs together with milk.

When crusts are finished, lower oven to 350°F (180°C) and divide the spinach sauté into each pie crust. Pour egg mixture on top. Sprinkle with goat cheese.

Bake 30-40 minutes. If quiches start to brown too much, cover each with a foil tent. Allow to cool before enjoying!

You can also wrap the quiches in plastic wrap or place plastic bags, then store in the fridge or freezer! (If you want to remove tart pans, freeze quiche in pan over night, then remove frozen tart from pan, and return tart to freezer until ready to eat.) If frozen, allow to thaw in fridge the night before eating. From fridge, simply microwave, or enjoy cold!