Garlic and Chive Almond Meal Crust

1. Preheat oven to 400°F (200°C) and grease a 10 inch (25 cm) pie or tart pan with cooking spray.
2. In a medium bowl, whisk together the almond meal, garlic, chives, salt, and pepper. Add oil and water and stir in until fully incorporated.
3. Press mixture evenly into the bottom of the pan and about 1 1/4 inch (3 cm) up the sides. Bake in the preheated oven for 15-20 minutes, until lightly golden and firm to the touch. Meanwhile, prep the filling.

Kale, Asparagus, and Chèvre Filling

1. Heat a large skillet over medium heat with enough oil to lightly coat the surface. Add asparagus and sauté until tender, about 10 minutes. Add kale and continue to cook for another 1-2 minutes, stirring often, just until the kale has wilted. Transfer to a plate to briefly cool.
2. Meanwhile, in a large bowl, whisk together the eggs, coconut milk (or regular cow’s milk/cream), salt, and red pepper flakes. Whisk in the vegetable mixture. Add chèvre and whisk until all ingredients are evenly combined.
3. Pour mixture into the crust and bake for another 30 minutes, or until the top is golden-brown and the center is firm to the touch and cooked through.
4. Allow to cool for 5-10 minutes before serving.