1. Preheat the oven to 400F (204C) and grease a 9-inch tart pan with coconut oil.
2. For the crust:
   • Combine the flax and water in a small bowl and set aside to thicken.
   • Stir together the cooked quinoa, nutritional yeast, coconut oil, sage, and thyme.
   • Add the flax mixture and mix until well combined.
   • Press the mixture into the prepared tart pan using your hands.
   • Bake for 15 minutes or until golden. Remove from the oven. 
   • Turn the oven heat down to 350F (177C).
3. For the filling:
   • In a large pan, heat coconut oil over medium-high heat. Add the garlic, leeks, carrots, and butternut squash.
   • Sauté, stirring frequently, until carrots and squash are tender (about 8-10 minutes).
   • Add spinach and stir until wilted. Remove pan from heat.
   • Add eggs & milk to a bowl and whisk until combined and frothy.  
   • Stir in sautéed veggies. 
   • Pour the filling over the prepared crust and bake for about 35 minutes (the top should be golden).
4. Garnish with fresh sage. Allow to cool for at least 10 minutes before slicing. 

Enjoy!