Pumpkin and Spinach Quiche

Name: Pumpkin and Spinach Quiche
Cuisine: American
Ingredients: 1 cup (125g) cassava flour; 4 Tbsp extra virgin olive oil; 4 Tbsp + 2 tsp water; Pinch of salt; If you are not on AIP or paleo diet you can use a store bought gluten-free pie crust instead of the above.; For the quiche filling; 1 + 1/4 cups (300 g) cooked pumpkin or butternut (click here to find out how to cook a butternut squash); 2 cups (90 g) tightly packed fresh baby spinach; 1.5 cups (about 5 medium) mushrooms; 1 cup onion (1 onion); Pinch of salt; Optional:; 1/3 cup (50 g) bacon cubes; a few cubes of goat cheese or Feta (if you are not on AIP or paleo and of course if you can tolerate it)