The millet crust. 1.5 cups millet to 3 cups of water boiled; simmer for 15 minutes. Take it off the heat; add 2 Tbsp butter, and let millet sit to cool for about 10 minutes. Coat the baking pan with butter. Press the millet into the pan to form the crust, pressing with fingers or a spoon. Bake for 25 minutes at 400 Farenheit.
The filling. Cut 2-3 leeks into half-inch rounds. Add minced garlic to your liking (we add a whole head). Sauté together in olive oil. Add veggies to your liking. We add lightly sauteed chopped broccoli & kale. Remove from heat. We added fresh chopped tomatoes & lemon thyme. Fill the baked crust evenly with sauteed vegetables. Top with a cup of shredded cheese (recommended: extra sharp cheddar) and then 1.5 cups of half and half or whole milk.
Bake for 30-40 minutes or till golden brown @ 350 degrees Farenheit.