CSA week 1: Quinoa-Crust Quiche

Veggie quiche with zucchini, onion, spinach, carrots, and broccoli, and a quinoa-rosemary crust - made for a breakfast with my gluten-free friend. The crust is made by cooking 1/2 cup quinoa, mixing it with an egg and about 1/4 cup  parmesan (I added some fresh chopped rosemary), pressing it into a pan, and pre-baking it at 375 for about ten minutes before adding the egg filling. For filling recipe, see this post.