Preheat oven to 375°F.

Grease a 9-inch pie plate with 2 tablespoons evoo.

Layer sliced potatoes all around bottom of pan and up the sides.  Sprinkle with 1 teaspoon salt and pepper. Brush another 2 tablespoons evoo over top.

Place potato crust in oven for 30 minutes or until golden brown, let cool.

Meanwhile, heat a sauté pan over medium-high heat with 1 tablespoon evoo. Add leeks and sauté until soft. Add spinach and cook another minute. Sprinkle with remaining ½ teaspoon salt and pepper to taste.

Spread the leeks and spinach over crust. Sprinkle fresh basil over top.

In a large bowl beat together eggs, coconut milk, salt, and pepper. Beat for about 1 minute, then pour over the vegetables. Top with cherry tomato halves, cut face up.

Drizzle with remaining 1 tablespoon evoo and sprinkle with salt and pepper.

Bake at 375°F for 40-50 minutes, or until the top has started to brown and the quiche doesn't wiggle when you shake it.

Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and enjoy!