Preheat the oven to 400 degrees F. Lightly grease a 9.5 inch round tart/pie pan ( I used a le creuset tart dish and it worked great.) Lay out the sliced sweet potatoes in the pie dish in a crust-like fashion. Make sure there is some overlap on the bottom and then some smaller slices or slices cut in half standing up along the side of the pan. Spray the potatoes with an olive oil spray.
Bake the sweet potato crust for 20 minutes.
While the sweet potato crust is baking, put 1 tbs of olive oil into a large frying pan over medium heat. Add the the minced onion and garlic to the pan, mix and cook for 2-3 minutes.
Then, add the broccoli and shredded carrots to the pan, mix, and let them cook for about 4 minutes, stirring every so often. Set the pan aside.
In a large bowl, add the eggs, almond or coconut milk, 1/2 cup of crumbled goat cheese, salt, pepper, and nutmeg together with a whisk. Add 1/2 cup of pine nuts to the egg mixture and mix.
Once the sweet potato crust is cooked, remove from the oven and reduce the oven heat to 375 degrees F.
Add the cooked carrot and broccoli into the egg mixture and then pour the whole thing into the sweet potato crust.
Add 1/4 cup of crumbled goat cheese and 2 Tbs of pine nuts to the top of the quiche.
Put the whole thing into the oven for 40 minutes. Let the quiche sit for 15-20 minutes before serving. Enjoy!