For the crust:
1 cup Pecan meal (ground up pecans)
about 2 tlbs. coconut oil
Blend it in a bowl with your hands and press the crust in a pie pan.
For the filling
5 local organic eggs
1 bunch of fresh spinach
(other veggies you have on hand can be added. I used a little bit of bok choy and broccoli rabe.)
3/4 cup almond milk
1/2 cup shredded cheese (optional)
1 tbls. fresh parsley
other herbs of choice
1/4 tsp. of real salt, http://www.realsalt.com
1/4 tsp. onion powder
Steam or Stir fry the veggies a little bit, add onions if you like, and put them on top of the crust in the pie pan. Blend the rest of the ingredients in a blender. Pour over the veggies in the pie pan. Bake at 400 degrees for 40 minutes or until the top is brown.