Combine eggs, canned pumpkin and oil in your food processor and blend until creamy. Sift together dry ingredients in a large bowl. Make a well in the center and pour your processed liquid ingredients into the well. Fold together until combined. Pour into greased pan.

Bake for 30 minutes or until a toothpick comes out of the center clean. Cool completely before frosting. Or, keep frosting in a small ziploc bag in the refrigerator and frost individual pieces at will.

Cook spinach in large pot with small amount of water, rinse in cold water and cut into bitesized pieces. Drain and reserve.

Heat olive oil to medium in a nonstick fry pan. Add your brown rice flour and let it toast, combining thoroughly with the oil. Add garlic powder to taste and onion powder. Add your coconut milk slowly, whisking into the roux. When roux has dissolved into the milk, let thicken. If you think you want more liquid for your sauce, add more coconut milk slowly. When sauce has thickened satisfactorily, taste. Adjust seasoning. Then mix in your almond butter into sauce. Add salt, taste, and adjust seasonings. Fold spinach into sauce.

Pour spinach and sauce into pie crust and bake for 20 minutes or until crust is done.

Sautee 1 diced onion in a nonstick pan in olive oil until translucent and remove from burner, reserving in two parts for base and quiche.

Polenta Base:
1. Combine rice milk, water, cornmeal in a large saucepan and heat until you get a gentle boil. Lower temperature slightly if needed and keep stirring for 10 minutes or longer until you get a nice thick consistency. Add corn, half of your sauteed onions, and chilies and cook a few minutes longer. Season with herbs and seasonings and remove from burner. Fill prepared muffin tins 1/4 to 1/3 with polenta and let cool until firm.

Quiche:
Preheat oven to 350 degrees F. Puree eggs, 1 cup of corn, salt and pepper in a blender. Add remaining corn, chilies and sauteed onion to puree and mix well with a spoon. Season. Pour into muffin containers on top of the polenta base. Bake at 350 degrees for 20-30 minutes or until center is almost set. Top with options a, b, or c and bake until you can insert a toothpick and it comes out clean.

Topping Directions:
A) Sundried Tomato Almond Pesto
Combine ingredients in food processor and blend until smooth and creamy. Spread on top of quiche when half baked and return to oven.

OR
B) Slow Roasted grape tomatoes, halved, drizzled with olive oil and sprinkled with fresh cilantro and roasted for an hour or two on 325. Garnish quiche when half baked and return to oven.

OR
C) Fresh cilantro leaves, drizzled with a little olive oil, salt, and pepper and let steep until oil is infused. Garnish quiche when half baked and return to oven.

After done, cool COMPLETELY before removing from pan. Enjoy!

Combine sugar and water in a small saucepan and bring it to a boil on medium-high heat. Shake pan to distribute sugar evenly. Let it boil at least seven minutes or until the sugar turns a light amber color. Throw in the almonds and salt and continuously mix with a wooden spoon until sugar turns dark amber. Pour carefully onto the sprayed wax paper on the cookie sheet so it forms an even layer. Let cool.

You can break the praline sheet into whatever size you like for snacking, or use a food processor to break up into smaller pieces for recipes.