Cook the Quinoa: In a small saucepan, toast the rinsed and drained quinoa over medium heat for 2-3 minutes until it's fragrant and almost dry.
Add 1 cup (240 ml) of water and a pinch of salt.
Bring to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes.
Once cooked, remove from heat and transfer to a large mixing bowl. 2. Wilt the Greens: While the quinoa cooks, heat a large pot or Dutch oven over medium heat.
Add the chopped chicory and cook, stirring frequently, for 3-5 minutes until wilted.
Add the shredded romaine and continue to cook for another 1-2 minutes.
Transfer the wilted greens to a fine-mesh strainer and press down firmly to squeeze out as much excess moisture as possible. Roughly chop the greens and add them to the bowl with the quinoa. 3.
Sauté and Combine: Preheat your oven to 350°F / 175°C.
In a skillet, heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over medium-high heat.
Add the sliced onions and sauté for about 10 minutes, until they are soft and nicely browned.
Add the cooked onions, sliced green onions, fresh dill, feta cheese, and goat cheese to the quinoa and greens mixture.
Stir in the lightly beaten eggs and season with salt and pepper to taste. 4.
Bake to Golden Perfection: Pour 1 tablespoon (15 ml / 0.5 fl oz) of olive oil into a 9-inch pie pan.
Place the pan in the preheating oven for 5 minutes until the oil is hot and shimmering. Carefully remove the pan, swirl the oil to coat the bottom, and evenly spread the quinoa mixture inside.
Bake for 20 minutes.
Drizzle the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over the top and bake for another 20-30 minutes, or until the pie is set and a beautiful golden brown on top.
Let it cool slightly before slicing and serving.
Squeeze It Out: The most crucial step for a firm pie is removing as much water as possible from the wilted greens. Use the back of a spoon or your hands (once cool enough) to press firmly against the strainer. A watery mixture will result in a soggy pie.
