To make savory pie crust: In a large bowl combine almond flour, 1/2 tsp salt, baking soda, and minced scallions. Stir in 1/4 cup grapeseed oil and water until thoroughly combined.
Press into a 9 1/2-inch deep-dish pie pan. Bake for 12-15 minutes, until golden brown. Remove from oven and let cool completely before filling.
Heat 2 tbsp oil in a large skillet over medium heat. Sauté thinly sliced onions for 8-10 minutes until soft and translucent.
While onion is sauteing, cut broccoli into small spears and steam until bright green. Thinly slice a clove of garlic, the mushrooms, and finely chop the sun-dried tomatoes. Add vegetables to the onion and sauté for 15-20 minutes, until broccoli softens.
In a large bowl, combine whisked eggs, 1/2 tsp salt, and goat cheese. Stir in sauteed vegetables, then pour mixture into the crust.
Bake for 30-35 minutes, until browned around the edges and cooked through.
Let cool in the pan for 30 minutes.
There are 416 calories in 1 serving of Savory Vegetable Quiche.