This is another tasty recipe from Elana Amsterdam's Gluten Free Almond Flour Cookbook. It takes a bit of time to do, especially if you make the almond crust, but it is worth it, this pie is really delicious!
In a large bowl, combine the almond flour, salt, baking soda and scallions.
In a medium bowl whisk the grapeseed oil and water together until combined.
Stir the went ingredients into the almond flour mixture and thoroughly combine.
Press the dough into a 91/2 inch deep pie pan.
Bake for 12-15 minutes until golden brown. Remove from the oven and cool completely before filling!!
If you like, leave the oven on to cook the pie.
FOR THE FILLING:
Heat the grapeseed oil in a large skillet over medium heat. Saute the onion for 8-10 minutes or until translucent and soft.
While the onion is sauteing steam the broccoli until it's bright green. Add the steamed broccoli, garlic, mushrooms and tomato to the onions in the saute pan and continue cooking for another 15-20 minutes or until the broccoli is soft. Cool for a few minutes.
Whisk the eggs and add the goat cheese and salt and mix well. Add the vegetables to the eggs and give a good stir to combine.
Put into the prepared crust and bake for an additional 30-35 minutes until the filling is firm and cooked through. Cool for 30 minutes before serving.