Savory Layered Paleo Pie (Gluten-free, Dairy-free, Grain-free)

Just in time for the cooler weather, this truly healthy layered quiche is easy on your blood sugar, rich in protein, fiber, vitamins, minerals and antioxidants. Enjoy this dish, knowing that you are truly nourishing yourself and your family! For those on a low-FODMAP plan, replace the kale with spinach, use garlic infused oil and use green onion blades instead of chopped onion. Voila! 

Ingredients
It is always preferable to use local, organic ingredients! 
1 cup almond meal
1 halved and seeded butternut squash
1 bunch kale
1 large zucchini
1 small-medium onion
2 cloves garlic
1/2 bunch parsley leaves
1/2 tsp dried oregano
1/2 tsp dried rosemary
1-2 chunked avocados, marinated in 2-3 TBSP lemon juice
5 whole free-range eggs
Pink Himalayan salt or Real Salt and ground black pepper
Instructions
Start by cooking the butternut squash, flat side down on a cookie sheet, with water covering the bottom of the pan. Bake at 350 for about 30-40 minutes, until outside softens. Meanwhile, chop the onion and saute until soft, over medium heat with coconut oil, ghee, virgin unrefined coconut oil or quality pastured drippings. While onion is cooking, grate the zucchini in your food processor and add to onions. Evenly distribute and continue cooking. Gradually add coarsely chopped kale, garlic and parsley to the processor with the chopping blade in. Add a little water if needed. Drain kale mixture with a sieve over a large bowl to get excess liquid out. In a separate bowl, mix 1 cup of the kale mixture with 5 whole free-range eggs, sea salt and pepper. Reserve the rest of the kale mixture for later use in soups, stir fries (or another one of these!).
Over medium heat, coat a 10-in cast iron skillet with your choice of oil from above and gradually add almond meal, evenly covering the bottom of the pan and packing the meal down. Sprinkle with salt and turn heat off. Spread an even 1/2-1 inch layer of mashed butternut squash over the almond meal and gently pack. Add kale-egg mixture to the top. Cover and bake at 350 for about 15 minutes, or until the top is fully-, but not over-cooked. It should be firm, but springy. You may want to uncover it for the last few minutes of cooking. Carefully serve with a thin metal spatula. Garnish with avocado chunks. Serve with a salad or other veggie of your choice. Devour and thank me later!