Pre-heat fan-forced oven to 180°C.
In a mixing bowl, combine sweet potato, pumpkin, olive oil and rosemary. Place in an oven-baking tray and roast for approximately 30 minutes or until
tender and golden. After half way, add capsicum to tray and roast for remaining time.
In a large bowl whisk eggs lightly with almond milk, salt and pepper.
Remove cooked vegetables from oven.
In a greased or lined quiche or pie dish spread vegetables out evenly. Sprinkle over baby spinach. Pour over egg mixture ensuring that all vegetables
are covered. Add extra eggs to cover vegetables if needed.
Bake in oven for 30 - 40 minutes or until egg is set.
Serve warm or chilled.