50 g (or more) goat cheese or the cheese of your choice
Preparation
Quinoa crust
Place the rack in the centre of the oven and preheat to 180°C (350°F). Oil the bottom and sides of a 20-cm (8-inch) pie plate.
In a large bowl, combine quinoa, flaxseed, dried herbs and garlic powder. Season with pepper, add the egg (1) and mix until smooth.
Put the quinoa mixture in the pie plate and press down well on all sides and the bottom of the pan. Bake for 10 minutes, then set aside.
Vegetable garnish
Increase oven temperature to 450°F (230°C). Line a baking sheet with a reusable baking paper or parchment paper.
Cut pepper into thin strips, eggplant and zucchini into thicker strips, onion into quarters and broccoli into small florets. Put on the baking sheet, oil, pepper and salt lightly. Mix well to evenly coat the vegetables with the oil and seasonings. Bake in the oven for 15 minutes.
Pie
Reduce the oven temperature to 180°C (350°F).
In a bowl, beat the eggs (2) with the milk and herbs.
Divide the roasted vegetables among the crust. Gently pour egg mixture over zigzagging top. Top with cheese.
Bake in the oven for 30 minutes. Let cool 5 minutes before slicing.
