Savory Pie with Broccoli and Cherry Tomatoes

Combine the quinoa flour with the potato starch, add the salt, pepper, oil, and water until the mixture is smooth. Knead the dough for a few moments, then form a ball to be wrapped in plastic wrap and let it rest in the refrigerator for at least 25 minutes. Meanwhile, blanch the broccoli for about 5 minutes. Drain them al dente, cut them into small pieces, and sauté them in a pan for a few minutes with a drizzle of extra virgin olive oil, a clove of garlic, cherry tomatoes, and drained anchovies. Take the dough, roll it out, place it in a pan, prick it and add the smoked cheese cubes with the broccoli filling on top. Bake at 180 degrees for about 40-45 minutes.