In a medium bowl, stir together the BakeGood Paleo Flour Blend, Italian herbs (if using) and salt with a fork.
Make a well in the center and add the olive oil, water, egg and egg yolk. Mix until combined then, with your hands, gently knead until all the dry bits are absorbed and the dough is cohesive.
Turn the dough into a 9” pie tin, and press the dough working it up the pan sides into an even layer. If desired, use a small flat bottomed juice glass or measuring cup to press the bottom flat. Be sure to fill in any holes. At the top edge of the pan, press the dough into a bit of lip and leave as is or decorative flute by pinching the dough with your fingers or pressing a design with the tines of a fork.
Wrap with plastic wrap and refrigerate for 1 hour, or overnight.
Preheat the oven to 375°F.
For the filling:
Heat a sauté pan over medium and add the olive oil.
Sauté the onions slowly, stirring frequently, until golden brown, about 5-7 minutes.
Off the heat, add the garlic and spinach and stir until fragrant and the spinach is wilted, about 2-3 min. Set aside.
Place the chilled pie shell on a sheet pan lined with a silicone baking mat or parchment paper and bake for 15 minutes until lightly golden brown.
Turn the spinach mixture into the parbaked pie crust.
In a large bowl, whisk the eggs, coconut milk, salt, pepper and cayenne together. Pour into the pie crust, over the spinach mixture.
Bake the quiche for about 30 minutes, or until just cooked through in the center. It should have the slightest jiggle in the center.
Serve warm or room temperature. Quiche will keep 1-2 days, refrigerated. To reheat, bake in a 350°F oven for 6-8 minutes.