Preheat oven to 350 degrees F.

Starting with the crust, put all the crust ingredients into a food processor. It will make a dough.

Spray a pie pan with coconut oil. Take the dough out of the food processor and press into the pie pan. Make sure you press it throughout the pan evenly.

Bake the crust in the oven for about 20 minutes. If you have pie weights, you can place them in the middle. If you don't, don't worry about it. It will puff up in the middle, but fall back down when you take it out.

While it bakes, heat a pan on medium heat with avocado oil.

Sautee the kale and broccoli until soft. Season the veggies with salt + pepper, to taste. Take off heat when done.

In a separate bowl, whisk the eggs and almond milk together.

Once the crust is done, take the broccoli, kale, and chopped ham and place in pie pan. Next, add the egg/almond milk mix. Make sure the filling is evenly placed in the quiche.

Add back into the oven for 45-60 minutes. You may have to add a sheet of foil on top towards the end if the crust is getting too brown.

In the last five minutes of it baking, add some shredded grass-fed cheese or goat cheese to the top. Let it melt in the oven.