Preheat oven to 375˚F.

To make the crust, combine the quinoa, thyme, and eggs in a medium mixing bowl.  Coat a 9 ½-inch pie plate with cooking spray. Press the quinoa mixture into the bottom and up the sides of the pie plate. Bake for 15-18 minutes. Cool completely on a wire rack.

For the filling, heat olive oil in a medium skillet over medium heat.  Add the onion and sauté for 3 to 5 minutes. Add the spinach and sauté until just wilted, about 3 minutes. Remove onion mixture from heat and cool. 

In a medium mixing bowl, combine the milk, eggs, salt, and pepper. Mix well with a whisk. Add the onion/spinach mixture, artichokes, and goat cheese. Combine well with a spoon.

Pour filling into crust.  Bake for 35 minutes. Allow to stand for 5 to 10 minutes before serving.

Per Serving: Calories: 303, Carbohydrate: 27 grams, Fiber: 5 grams, Protein: 18 grams, Fat: 14 grams, Saturated fat: 4 grams, Cholesterol: 325 milligrams, Sodium: 786 milligrams, Calcium: 160 milligrams.