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Preheat the oven to 180°C (fan).
Mix together the cooked quinoa, eggs, and buckwheat flour to form the crust.
Press the crust mixture into a greased tin.
In a pan, sauté the courgette, garlic, thyme, and peas in olive oil.
In a separate bowl, mix together eggs, cottage cheese, salt, and pepper.
Spread the courgette mixture over the crust in the tin.
Pour the cottage cheese mixture over the vegetables.
Bake in the preheated oven for about 30 minutes or until set.
Allow to cool slightly before slicing and serving.