Preheat oven to 350°F.

Toss pepitas, quinoa, black sesame seeds, and flax seeds with olive oil and spread out on a baking sheet. Roast for about 15 minutes, tossing every 5 minutes, until seeds a lightly toasted. Remove from heat and set aside.

Increase oven to 400°F. Line a large baking sheet with parchment paper.

Prepare your cheese nests. Drop 1 packed tablespoon asiago cheese on parchment paper and slightly shape and flatten into a 2-inch round. Repeat until you've created 8 rounds on a baking sheet, placing them 2 inches apart. Top with 1 teaspoon toasted seeds, 1½ packed teaspoons gruyere, 1 more teaspoon toasted seeds, 1½ packed teaspoons asiago and 1 final teaspoon toasted seeds. shape and pack into a 2-inch round.

Bake for 15-20 minutes, until the rounds are almost all the way golden with only a few light spots (ie. you don't want them to be dark brown or they'll taste burnt), flipping halfway through with a metal spatula.

Remove from heat and let cool on a wire rack while you prepare and bake the second half of the crisps. The rounds will crisp up as they cool.

Return the cooled cheese crisps to the oven for 3-5 minutes until they look uniformly cooked through but not dark brown - this step will ensure that your crisps get crispy without burning. Remove from heat and let cool completely on a wire rack. Repeat with second batch of crisps.

Serve once completely cooled as a snack or crushed up on top of a salad.