Preheat your oven to 375°F (190°C).

Peel and thinly slice 1-2 large sweet potatoes into 1/8-inch thick rounds. Lightly spray a quiche pan with cooking spray, then layer the sweet potato slices in a circular pattern.

Bake in the preheated oven for 20 minutes.

Steam approximately 2 1/2 cups of your chosen vegetables for about 5-7 minutes until they are bright and tender.

In a mixing bowl, crack 6 large eggs and whisk them together with 1 cup of heavy cream, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of nutmeg.

Lower the oven temperature to 350°F (175°C). Layer the steamed veggies evenly over the baked crust, drizzle 1/4 cup of basil pesto, followed by 1/2 cup of crumbled feta and 1/2 cup of shredded Parmesan cheese.

Pour the custard mixture over the layered filling and bake for 35-40 minutes.

Allow the quiche to cool for 10 minutes before slicing.