In a pot, pour the water, once it is boiling, add the quinoa. Cook for about 20-25 minutes or until tender. Allow to cool down.
In a bowl, beat the eggs, add salt and pepper to taste. Add the quinoa, previously drained. Mix. Spread a thick layer in your individual molds (mine are like mini cheesecake molds).
On each of them, spread a spoon of mustard - I prefer whole grain mustard ''A l'ancienne''.
Wash your zucchinis and slice them thin. Put them on your quinoa crust.
Cut your red pepper in brunoise and distribute them on your pie as a topping.
Add your grated cheese. On this one, I did not put any cheese, but the first time I did it I added crumbles of goat cheese.
Cook in the oven 15-20 minutes at 400F.