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Preheat the oven to 375°F
Heat the oil in a large frying pan or saucepan. Then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.
Add the veggies to the onions in the pan and cook for a further couple of minutes (parsley, sage, rosemary and thyme?). Drain.
Use tin foil to keep a springform pan from leaking and then add a parchment layer. Spread the onions and veggies evenly over the dish. Then scatter over the cheese.
Slowly add the milk to the flour and nuts in a large bowl. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, arrowroot, baking powder, and salt and pepper.
Pour the egg mixture evenly over the fillings in the dish. Then bake for 30 (to 40) minutes, or until the mixture is just cooked in the center. Slice and serve!