Steps

1. Preheat the oven to 375˚F
2. To make the crust: combine the quinoa, pepper and egg in a bowl, stirring well.
3. Press the mixture into the bottom and up of a 9-in pie plate coated with cooking spray. Bake for 20 min at 375˚F; cool.
4. Preheat the oven to 400˚F
5. Combine the squash and 1 Tsp. of the oil on a baking sheet coated with cooking spray; toss. Bake at 400˚F for 25 minutes stirring once.
6. Heat a large nonstick skillet over medium heat. Add the remaining oil to the pan, swirl to coat. Add the onion and garlic (and chard stems if you separated them out); sauté 7 minutes. Add the chard, vinegar, salt and pepper; cook 3 minutes or until the chard wilts.
7. Combine the chard mixture, eggs and 2 oz. of cheese in a large bowl. Add the squash.
8. Pour mixture into the crust and sprinkle with the remaining cheese. Bake at 400˚F for 20-25 min or until the filling is set. Enjoy!