Millet crusted quiche

I often use millet or rice for the crusts of quiches or savoury pies...Partly because I find pie crust difficult but also for the lower fat. I just press millet and/or rice into a greased pie pan and briefly bake it before adding the filling.

Quiche:
eggs
skim milk yogurt
garlic
shallots
red pepper
orange pepper
asperagus
Topping:
cheese
sesame seeds

It usually depends on how many eggs and yogurt we have as to how much I use...I try to not use alot of eggs and fill it out with the veggies...which I briefly stir fry before adding to the egg/yogurt combo..I bake it until it is slightly browned on top and take it out while the filling is still "loose" it firms up a bit as it cools..