Start by preheating the oven to 400°F then grease a 10-inch cast iron skillet (or tart pan) with olive oil. Combine the almond meal, garlic, salt, pepper, and thyme in a large bowl and stir together. Then pour in the olive oil and water and stir together until a dough forms.

Transfer the dough into the center of the skillet and use your hands to firmly press it out and up the sides, by at least 1 and 1/4 of an inch.  Bake in the oven for 16-18 minutes, until light golden brown then set aside.

Meanwhile warm one tablespoon of olive oil in a skillet over medium heat. Add the shallot and the kale and cook for about 5-7 minutes, until kale has softened. Transfer it to the crust then allow it to cool for 10 minutes.

In a large bowl (I used the same one that I made the crust in) whisk together the almond milk, eggs, basil, salt and goat cheese. Arrange the tomato slices in a circular pattern on top of the kale until the entire perimeter is covered then pour the egg mixture on top.

Bake the quiche in the oven for 30 minutes, until the top is light golden brown and the center is firm and cooked through. Allow to cool for 10-15 minutes then slice with a sharp knife and serve immediately.