Combine quinoa, water, salt and pepper in a pot and bring to a boil. Lower heat and continue to cook for 15 minutes, or until quinoa is soft. Transfer to a tart pan with a removable bottom and press together with your fingers. Arrange broccoli, cooked carrots, and diced peppers on top of quinoa.
Sauté the garlic in oil for one minute. Add the flour quickly, while stirring. Add the cream and salt and pepper and stir until thickened. Add eggs, beating vigorously. Remove from flame and pour over the vegetablesin the tart pan.
Bake 15 minutes in a 350 degree Fahrenheit (180 degree Celsius) oven until golden.
Photography: Daniel Lailah
Styling: Noa Kanareck