Preheat the oven to 350 degrees.
Set the frozen pie shell on a rimmed baking sheet (this will catch any spills) and parbake the crust for 15 minutes.
Trim the green onions, then cut the dark green tops off and reserve them. Slit the white and light green sections, and dice them. Add the olive oil, diced onions and kale to a skillet over medium high heat, season with ½ teaspoon of the salt and cook until the onions begin to brown and the kale is slightly wilted. Remove from heat and set aside.
Add the eggs, coconut milk, half of the Parmesan, the remaining salt and white pepper to the pitcher of a blender. Blend on low until ingredients are incorporated and the fat from the coconut milk is emulsified.
Spread the remaining Parmesan evenly over the bottom of the pie crust, then do the same with the onion and kale mixture. Pour in the egg mixture, and use a spoon (or your finger) to push any errant floating kale back into the filling. Top with the tomatoes and reserved green onion tops. Bake for 45-50 minutes, until center is well set. Allow to cool and set for at least 10 minutes, and enjoy!