Greens & Quinoa Pie

1/2 cup quinoa
1 large bunch chicory (1 to 1 1/4 lbs), cut into bite-sized pieces (bottom 1 1/2 inches of hard stems removed)
1 head romaine lettuce, shredded
3 Tbs olive oil, divided
2 medium onions, thinly sliced
2 green onions, thinly sliced
1/4 cup chopped fresh dill
1/4 cup crumbled feta cheese
1/4 cup grated aged goat cheese, or Swiss cheese
3 eggs, lightly beaten

1) Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry.  Add 1 cup water, and season with salt, if desired.  Cover, and bring to a boil.  Reduce heat to medium-low, and simmer, covered, 15 minutes.  Remove from heat, and transfer to large bowl.
2) Heat large pot over medium heat.  Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs.  Add romaine, and wilt 1 to 2 minutes more.  Transfer greens to strainer, and squeeze out excess moisture.  Transfer to cutting board, and chop into small pieces.  Stir greens into quinoa.
3) Preheat oven to 350F.  Heat 1 Tbs oil in skillet over medium-high heat.  Add onions, and saute 10 minutes, or until browned.  Add cooked onions, green onions, dill, feta cheese and goat cheese to quinoa mixture.  Stir in eggs; season with salt and pepper, if desired.
4) Pour 1 Tbs oil into 9-inch pie pan, and place in oven.  Heat 5 minutes, or until oil is hot.  Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula.  Bake 20 minutes.  Drizzle pie with remaining 1 Tbs oil, and bake 20 to 30 minutes more, or until golden brown.

Review:  Oops, I only half read the directions and just noticed I was supposed to use AGED goat cheese.  I used regular goat cheese, but it turned out just fine.  I imagine it would be great with the swiss cheese option.  This turned out a little dry, but was tasty and quite filling.  It was even pretty solid to serve it up just like pie!