Heat some water in a saucepan. When boiling, add quinoa and cook according to packet instructions for around 12 mins. Do not overcook it.
When done, drain well. Cool a bit, then transfer to a bowl. Add 1 beaten egg, followed by 75g [2.65 oz] of grated cheddar. Mix with a fork until well blended.
Line a rectangular tart tin with baking sheet. The tin should be approximately 31 x 21 x 2 cm (12 x 4.75 x 0.75 inch). Alternatively you can use a round loose bottomed quiche tin 23cm / 9 inch.
Pour the quinoa mixture on top of baking sheet. With a spoon, spread evenly so that to cover the bottom and sides of the tin. It will be soft so be patient. When done, chill in the fridge for 30 mins.
Preheat the oven to 200C/390F/Gas 6.
When the quinoa crust is chilled, put another baking sheet on top and add some baking beans. Cook blind for 20 mins.
In the meantime heat some water in a saucepan.
Snap off tougher ends from asparagus. Cut each asparagus in half lengthwise.
When water is boiling, place asparagus in the pan and cook for 5 mins. When done, drain asparagus, rinse them in cold water and set aside.
When quinoa crust is done, carefully remove baking beans and top baking sheet. Return the crust to the oven for another 10 mins.
Mix together crème fraîche, milk, 3 eggs, dried mint and 75g [2.65 oz] of grated cheddar. Season well with salt and pepper.
Once the quinoa crust is ready, place thawed peas at the bottom. Arrange asparagus on top (head to toes).
Pour egg mixture in the tin to cover the vegetables evenly.
Cook in the oven for around 25-30mins until top is golden.
Let the quiche cool down for 10 mins before serving. Sprinkle a few rocket leaves if using.