Cheddar-Broccoli Millet Pie

Made this the other day and thought I would share. Got it from Mother Earth News (http://www.motherearthnews.com/Real-Food/Whole-Grain-Millet-Recipes.aspx?page=3). I thought it would be bland, but it was REALLY good! The only changes I made were to put more veggies (use up those carrots!) than called for and add a little feta cheese.
It is like a very tasty (and filling) quiche! Enjoy!

From CSA Member Alexa

A pile of grains under a stir-fry or stew is great, but if you're tired of that presentation, try this pie. Grains, veggies and some protein are all baked into a pretty wedge of golden goodness — easy to eat or pack in a lunch.

Ingredients:
2 cups onion, chopped
1 tbsp extra virgin olive oil
1 cup millet
3 cups vegetable or chicken stock
1/2 tsp salt
1 tsp dried thyme
1 medium carrot, chopped
3 cups broccoli florets, cut into small pieces
6 ounces sharp cheddar cheese, shredded
2 large eggs
Olive oil for pan

Instructions:
Heat a 2-quart heavy saucepan over medium-high heat for a few seconds, then add the oil. Add the onions and sauté, lowering the heat as they soften. Cook until golden and sweet. Add the millet and stir, cooking until the grains are hot to the touch and fragrant. Add the stock, salt, thyme and carrot, and bring to a boil. Cover tightly and lower heat to the lowest setting. Cook for 30 minutes, then quickly add broccoli to the pan, cover again, and let stand for 5 minutes. Uncover and fluff, let cool.

Preheat oven to 400 degrees. In a large bowl, stir the millet with the cheese and eggs and scrape into greased pie pan. Bake for 45 minutes, until golden on top and firm to the touch. Slice and serve warm. Serves 6.