Lay out the sliced sweet potatoes in a pie dish in a crust-like fashion. Brush some olive oil onto the sweet potato slices with a silicone basting brush.
Bake the sweet potato crust for 20 minutes.
While the sweet potato crust is baking, put 1 tbs of olive oil onto a large frying pan over medium heat.
Put the the minced onion and garlic in the pan, mix them into the olive oil and let them cook 3 1/2 minutes.
Add the shredded zucchini and kale to the pan, mix them into the onions and then let it all cook for 4 minutes, stirring every so often. Set the veggies aside.
Then, in a medium bowl, mix the eggs, coconut milk or cream, salt, pepper, and nutmeg together with a whisk.
Mix the zucchini and kale into the egg mixture and then pour the whole thing into the sweet potato crust.
Top the quiche with the sliced roma tomatoes. If you want, sprinkle with some dried rosemary.
Reduce the oven heat to 375 degrees.
Put the whole thing into the oven for 40 minutes. Let the quiche sit for 15 minutes. Slice and Enjoy!