Preheat oven to 400F.
In a non-stick or well-seasoned cast-iron pan, combine the sweet potato, olive oil, ½ teaspoon salt, paprika and ¼ teaspoon black pepper. Toss to combine then evenly press and mold into the shape of the skillet to form a crust. Bake until the edges are golden brown and the crust begins to hold its shape, around 30 minutes. Remove from oven and set aside to let cool completely.
In a separate, cold pan, add the bacon and set over medium heat. Cook, stirring occasionally, until the bacon is golden brown and slightly crispy. Transfer to a paper towel-lined plate and set aside. Discard all but 2 tablespoons of bacon grease.
Add the leeks and season with a pinch of salt. Cook, stirring, until soft and slightly translucent, around 4 minutes. Add the asparagus and cook, stirring, until slightly tender, around 4 minutes. Taste for seasoning and adjust with salt and pepper as desired. Set aside and let cool completely.
In a bowl, combine the eggs and coconut milk. Whisk vigorously until smooth and frothy.
Lower the oven to 325F.
Assemble the quiche by spreading the leeks and asparagus mixture evenly in the sweet potato crust. Add the bacon and evenly pour over the egg mixture. Top with the reserved asparagus spears and bake until the center of the quiche has just set and is no longer jiggly, around 35 minutes. Remove from oven and let cool 15 minutes to set before slicing and serving.