Preheat oven to 350 degrees. Spray a 2 1/2 quart baking dish with oil. (You may also use individual ramekins.)
Heat oil in a large skillet over medium heat. Add onion, red pepper, salt and pepper and cook for 8 minutes. Add spinach and cook until wilted, about 3 to 4 minutes.
Vegan Option: Place tofu, milk, salt and pepper in a blender and process until smooth. Proceed as directed, using vegan cheese or omitting the cheese completely.
Meanwhile, in a large bowl whisk together eggs, milk, salt and pepper. Stir in bread and quinoa and allow to sit for 5 minutes, stirring occasionally.
Add the cooked vegetables to the egg mixture and stir in the artichoke hearts and goat cheese. Transfer to prepared baking dish and sprinkle with parmesan cheese. Bake about 45 to 50 minutes, until set and a toothpick in the center comes out clean.