1/3 cup (85 ml) unsweetened vegetable drink or milk
Fresh herbs, at taste
50 g (or more) goat cheese or cheese of your choice
Preparation
Quinoa crust:
Place the rack in the middle of the oven and preheat the oven to 350°F (180°C). Oil the bottom and sides of an 8-inch (20 cm) pie plate.
In a large bowl, combine the quinoa, flax seeds, dried herbs, and garlic powder. Season with pepper, add the egg, and mix until thoroughly combined.
Place the quinoa mixture in the pie plate and press firmly into the sides and bottom of the pan. Bake for 10 minutes. Set aside.
Vegetable topping:
Increase the oven temperature to 450°F (230°C). Line a baking sheet with reusable baking paper or parchment paper.
Cut the bell pepper into thin strips, the eggplant and zucchini into thicker strips, the onion into quarter-sized pieces, and the broccoli into small florets. Place on the sheet pan, drizzle with oil, and season lightly with salt and pepper. Mix well to evenly coat the vegetables with oil and seasonings. Bake for 15 minutes.
Pie:
Bring the oven temperature down to 350°F (180°C).
In a bowl, whisk the eggs (2) with the milk and herbs.
Spread the roasted vegetables in the crust. Gently pour the egg mixture over the top in a zigzag pattern. Top with pieces of goat cheese.
Bake for 30 minutes. Let cool for 5 minutes before cutting the pie.
