Sweet potato, asparagus, spinach, and red pepper quiche

1 large sweet potato
1 bunch of asparagus
2 tbsp olive oil
1 red bell pepper, diced
2-3 cups baby spinach
1 yellow onion, diced
1-2 cloves garlic, finely diced
4 eggs
1/2 cup milk
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried black pepper
1/4 cup mozzarella cheese

1.  Pre-heat the oven to 350.
2.  Peel and thinly slice the sweet potato.  Make the slices similar in size so they cook evenly.
3.  Spray a pie pan with cooking oil.  Layer the potato in the pan.  For the slices that stand upright along the edge, cut those in half.  You don't want the potato sticking up above the dish.
4.  Cook the potatoes for 30-40 minutes or until they are soft.
5.  While the potatoes are cooking, cut the asparagus into bite size pieces.  (Make sure you snap or cut off the end where it tends to be woody.)    Mix with the olive oil and some black pepper.
6.  Put them in the oven with the potatoes to cook.  Cook 20-30 minutes or until they are soft and slightly browned.
7.  Saute the spinach until it wilts.  Make sure to stir it so it doesn't stick or you can add a little water.
8.  You want to dry off the spinach once it is done.  Put it on a tea towel and press on it to get all the moisture out.
9.  In the same pan, add your onions, red pepper, and garlic.  Saute until they are soft.
10.  Once the asparagus is done, add it to the pepper pan along with the spinach.
11.  Mix the rest of the ingredents together in a bowl.
12.  Turn the oven up to 375 degrees.
13.  When the potatoes are done, spread the veggies evenly over the top.
14.  Whisk the egg mixture together, and pour over the veggies.
15.  Cook 35 minutes or until done.