Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry.

Ad 1 cup water (I used vegetable stock), and season with salt.

Cover, and bring to a boil.

Reduce heat to medium-low, and simmer, covered, 15 minutes.

Remove from heat, and transfer to large bowl.

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 into quinoa.

Preheat oven to 350 degrees.

Heat 1 tbsp. EVOO in skillet over medium-high heat.

Add onions, and saut 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.

Pour 1 tbsp EVOO into 9" pie pan, and place in oven. hat 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 tbsp EVOO, and bake 20 to 30 minutes more, or until golden brown.