-
Preheat your oven to 350°F.
-
Coat a large deep dish pie pan with the cooking spray.
-
Pour the water and vinegar into a large bowl. Add the yams after they have been peeled and shaved (this is to prevent discoloration).
-
You can store the shredded yams up to 24 hrs. in the water and vinegar (do-ahead).
-
When you are ready drain the yams and pat dry with a paper towel.
-
Transfer the yams to a large mixing bowl.
-
Add the wilted and chopped kale and/or spinach to the yams. (I wilted my kale/spinach in the microwave on high for ~2 minutes)
-
Toss the yam mixture with the quinoa flour until coated.
-
In a blender or shaker bottle combine the coconut milk, the egg whites and egg, the salt, and the Ras El Hanout. Shake or blend until well combined.
-
Pour the wet mixture over the yam mixture and stir until combined.
-
Stir in the goat cheese.
-
Transfer entire mixture to your oiled pie pan. Press down (with your hands) on the yams so they are not sticking too far above the liquid and are uniform.
-
Bake, uncovered, for 60 to 80 minutes. Check after 60 minutes for browning and yam doneness.
-
Let quiche rest outside the oven for at least 5 minutes.
-
Makes 4 to 6 servings.