Preheat your oven to 425 degrees and coat the bottom of a 9 inch pie dish with coconut oil.

Coat each butternut squash round with a thin layer of coconut oil or ghee and arrange on the bottom of the dish, overlapping a bit (they'll shrink when roasted) Cut 4 rounds in half and arrange around the perimeter of the dish to form a crust. Sprinkle with a bit of sea salt.

Put baking dish in the preheated oven and roast for about 30 minutes, until lightly browned and soft (check halfway through to prevent burning)

While the crust is in the oven, caramelized the onions: melt the 2 tbsp of coconut oil or ghee in a medium skillet over low heat, add the onions, and toss to coat. Add a sprinkling of sea salt as well.

Continue to cook and stir over low - med/low heat for about 20-30 minutes, until golden brown and very soft. Keep the heat low enough to prevent the onions from burning.

In a large bowl, whisk the eggs with the coconut milk salt, and pepper until smooth. Add the spinach to the caramelized onions and stir to combine, remove from heat.

Once the crust is done, lower the oven heat to 400 and sprinkle the onion/spinach mixture over the butternut squash, then the crumbled bacon. Give the eggs and coconut milk a good whisk again, and pour over everything (it will "leak" through the crust, which is fine)

Bake for 15-20 minutes in the 400 degree oven or until the eggs are just set and the edges begin to turn golden - don't let the quiche turn brown.

Remove from oven and let cool for at least 10 minutes before slicing and serving. Sore leftovers covered in the refrigerator for up to 4 days. Enjoy!