Asparagus, Baby Artichoke, Pesto Quiche

½ cup quinoa, rinsed
1 cup water
1 egg
¼ cup parmigiano reggiano (parmesan), grated (optional)
1 Jar baby artichokes, quartered or chopped in water
½ pound asparagus, cut into small pieces
4 eggs
½ cup milk or heavy cream
⅓ cup pesto
4 ounces goat cheese, crumbled

Instructions
Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
Meanwhile, peel the leaves from the artichokes until you get to the paler tender inner leaves, cut the top third off and discard, quarter the artichoke hearts and set aside in lemon water.
Mix the quinoa, egg and parmesan and press into the bottom of a pie plate.
Bake in a preheat 375°F/190°C oven until lightly golden brown, about 10 minutes.
Meanwhile, sauté or steam the artichoke hearts and asparagus until just tender and set aside.
Mix the artichokes, asparagus, eggs, milk, pesto and goat cheese and pour into quinoa crust.
Bake in a preheat 375°F/190°C oven until golden brown and set in the center, about 30–35 minutes.