1.

Preheat oven to 425 degrees

2.

Sauté chopped bacon over medium-high heat until fat begins to render, about 3 minutes.

3.

Turn heat to medium and add apples and cumin to bacon.

4.

Cook and stir occasionally until apples soften, about 5 minutes.

5.

Add spinach and keep tossing until it begins to wilt, about 2 minutes—remove from heat and let cool for 5-10 minutes.

6.

In a bowl combine eggs, coconut milk, salt, and pepper—whisk until bubbly.

7. Lay vegetable mixture into precooked pie crust if using, or greased pie pan if not.

8.

Pour egg mixture over vegetables.

9.

Cover edges of pie crust with aluminum foil or pie crust protector.

10.

Bake for 15 minutes at 425 degrees, then turn oven down to 300 degrees and bake for 30 minutes.