To prepare the filling: combine flax meal and water in a small bowl and set aside.
Saute onions until soft and then add garlic for 1 minute, while stirring. When softened, spoon into a blender.
In the same pan, add your choice of vegetables and stir over medium heat to soften slightly.
To the blender add one cup of sauteed veggies, the milk (or water and cashews) along with the flax mixture, flour, baking powder, aminos and nutritional yeast and blend until smooth and creamy.
Pour back into pan with remaining vegetables, mix well.
Spoon filling into pie dish, place more tomato slices on top.. Bake at 350 for 45 minutes until set.
Filling can also be made into mini quiches without crust: spray muffin tins with a little oil and fill. Bake for 25-30 minutes.