Preheat oven to 400.
In a pan add the olive oil, add the shredded sweet potatoes, salt, pepper, and basil and allow to cook for 10-15 minutes until the sweet potato shreds are browned. Do this by only flipping them once or twice.
In a bowl add eggs and egg whites, milk and sour cream. With a hand mixer mix for about a minute.
Next add the goat cheese and again mix for about a minute. Add in the Parmesan Cheese. Stir in the chopped up green onions. Add in a pinch of salt.
Line an 8 inch springform pan with parchment paper, and then spray liberally with cooking spray. When sweet potatoes are cooked, spoon into the bottom of the pan to form a 'crust'. Next add the liquid mixture on top of the crust. Place on a cookie sheet, and bake for 50 minutes. When the quiche is done baking remove from oven and run a butter knife around the edges and remove from outer spring form. Let cool for 5 minutes and serve warm. This dish reheats very well!