In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces.

Add in egg and honey and process until the dough comes together around the blade.

Shape dough into a round disk, wrap tightly in plastic wrap and transfer to the refrigerator until cold, at least 2 hours or overnight.

Between two sheets of parchment or plastic wrap, or on a tapioca floured work surface, roll out dough to fit the size of a 9 inch pie tin, about a 12 inch circle. Removing one sheet of parchment and invert the pie dough into your tin. Crimp the edges as desired. Store the pie dough in the refrigerator while you make the filling.

Pre-heat the oven to 400°F. Line a sheet pan with parchment.

Place half of the asparagus on the sheet pan. Cut the other half into 1” pieces and place on the roasting pan, along with sliced potatoes. Drizzle with 2 teaspoons olive oil, and ½ teaspoon salt and ¼ teaspoon of black pepper and toss together. Spread out into an even layer. Roast in the oven for 10-15 minutes, flipping the potatoes halfway through until the veggies are just tender.

Meanwhile, heat olive oil in a small skillet over medium-high heat. Add in onion, leek, swiss chard stems, and garlic and cook until beginning to soften, about 5-8 minutes. Add in swiss chard leaves and cook until wilted, about 1 minute. Let the veggies cool slightly, about 5 minutes.

In a large bowl whisk together eggs, remaining salt and pepper, paprika and garlic powder.

Transfer pie plate from the fridge and place it on a rimmed baking sheet. Add slightly cooled swiss chard mixture, roasted potatoes and 1” asparagus pieces into the prepared pie dough. Pour the egg mixture over the veggies and place the full asparagus stems decoratively over the top, slightly pushing them into the egg mixture. Sprinkle the chives over the top.

Bake in the lower part of the oven for 40-50 minutes, or until the eggs are fully set and puffed up throughout. Cover the crust if browning too much.

Let cool for about 10-15 minutes, before slicing and serving. Garnish with additional fresh chives if desired.