Sweet potatoes are a fantastic source of most of our B vitamins and vitamin C. Did you know that they're also a great source of selenium? Selenium is an essential nutrient that plays a very important role in thyroid health and the production of thyroid hormones. Your thyroid is a metabolic superstar and this dish will help nurture and coax the right hormone production from your thyroid.

Phase 3 | Serves 5
Prep time: 50 minutes | Total time: 1 hour 35 minutes 

INGREDIENTS

For the crust:

1 1/2 pounds sweet potatoes
1/4 teaspoon sea salt
1/8 teaspoon black pepper
3 tablespoons olive or coconut oil, divided

For the filling:

1 tablespoon olive oil
2/3 cup chopped onion
2/3 cup diced red bell pepper
5 asparagus spears, trimmed and chopped into 1-inch pieces
4 eggs
1/2 cup unsweetened almond milk
1 tablespoon arrowroot
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon chipotle powder
1/8 teaspoon black pepper
2 handfuls fresh baby spinach
4 ounces cooked, crumbled nitrate-free turkey bacon or sausage

DIRECTIONS

Make the crust:

1. Peel and coarsely shred the sweet potatoes.
   
   
2. Place them in a bowl, cover with water, stir, and then drain in a colander.
   
   
3. Repeat rinsing and draining two or three times until the water runs clear.
   
   
4. Press out as much water as you can. Line a salad spinner with paper towels; add the sweet potatoes and spin (or pat dry with paper towels). Repeat, if necessary, until the sweet potatoes are dry.
   
   
5. Transfer the sweet potatoes to a large bowl and toss with the sea salt and black pepper.
   
   
6. In a 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat.
   
   
7. Spread the potatoes evenly in the skillet, pressing with the back of a spatula to form a cake.
   
   
8. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp (reduce the heat if necessary to prevent burning, and check often by sliding a flexible spatula under the edge to take a peek).
   
   
9. Place a baking sheet or cutting board over the top of the skillet.
   
   
10. Carefully invert the skillet to transfer the potatoes to the baking sheet.
    
    
11. Add the remaining 1 1/2 tablespoons of oil to the skillet.
    
    
12. Using the baking sheet, slide the potatoes back into the skillet, uncooked side down.
    
    
13. Cook about 8 minutes more or until the bottom is golden brown.
    
    
14. Use the baking sheet to transfer hash browns to a 9-inch pie dish, pressing the hash browns into the bottom and up the sides of the pan.

Make the filling:

1. Preheat the oven to 350 degrees.
   
   
2. Heat the oil in a large skillet (you can use the same one from the crust) and sauté the onion, bell pepper, and asparagus for 5 minutes, or until the onions are translucent and the asparagus is cooked.
   
   
3. Remove from the heat.
   
   
4. In a large bowl, whisk together the next nine ingredients (eggs through black pepper).
   
   
5. Stir in the sautéed vegetables, fresh spinach, and cooked bacon or sausage.
   
   
6. Pour the filling into the crust and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
   
   
7. Remove the quiche from the oven, allow it to set for at least 5 minutes, and then slice and serve.