Serves 6 Ingredients for Pie Crust: 2 tbsp quinoa flour ⅓ cup millet flour ⅔ cup spelt flour, plus more for dusting* 1 tsp baking powder ½ tsp salt 4 tbsp butter** or ghee, chilled 4-5 tbsp ice water *Spelt flour is an Avoid for type O non-secretor, substitute brown rice flour. **Butter is an Avoid for types A and AB secretors and non-secretors. Base Ingredients for the Filling: 2 tsp olive oil 1 shallot, diced 4 cups baby spinach 2 cups broccoli, or broccolini, florets 1 cup feta cheese* 2 large eggs ⅓ cup vegetable stock 2 tbsp fresh thyme Sea salt, to taste *Feta is an Avoid for type O non-secretors, substitutions below. To prepare the crust: Place flours, baking powder and salt in a bowl. Cut the cold ghee or butter into small pieces and add to flour and mix until flour resembles coarse cornmeal. Small pieces of ghee/butter should still be visible. Add cold water 1 tablespoon at a time, gently mixing after each addition, until mixture forms a dough. You may want to shape the dough into a ball, wrap in plastic film and refrigerate for an hour before kneading into your pie mould. Roll dough out on a flat surface until it reaches 12 inches in diameter and is approximately ⅛ inch thick. Place dough into a 9 inch pie plate, gently press into the pan, and pinch edges between two fingers to create crimped edges. Preheat oven to 375, then Par-bake the dough for 15 minutes. To prepare the filling: Heat olive oil in a large skillet over medium heat. Sauté spinach, broccoli and shallot for about 4 minutes, until vegetables are tender. Remove from the heat and transfer into a large bowl, toss with choice of cheese and set aside to let cool. In a separate bowl, whisk eggs, stock, thyme and salt. Pour over cooled vegetables and mix to combine. Pour filling in par-baked pie crust, and bake 30 minutes, or until filling is firm. Serve warm, let cool or refrigerate until cold. Right 4 All Types Alternatives: If you wish to add a variety of fillings to this pie, we recommend these: Vegetables: Zucchini Asparagus Kale Onions Portobello mushrooms Green peas Cheeses: Pecorino Romanian urda Goat cheese Mozzarella* *Mozzarella is an Avoid for Type O non-secretor.