Asparagus Quiche – Gluten free

1-2 Yams – pealed and sliced into rounds

Coconut oil spray

8 eggs

1 bunch Asparagus – chopped

1 cup baby bella mushrooms – sliced

½ parmesan cheese – grated

½ c feta cheese (goat feta) – crumbled

1 tsp celtic sea salt

Preheat oven to 350 degrees F. Prepare pie plate by spraying with coconut oil spray. In one layer, place yam rounds on the bottom and up the sides of the pie plate. Arrange them like a puzzle, trying to minimize gaps as much as possible. Mix eggs, asparagus, mushrooms, cheeses and salt in a mixing bowl until thoroughly blended. Then pour egg mixture into prepared pie plate. Bake for approximately 45 minutes or until center is puffed and set.