1 cup cornmeal
1 cup all purpose flour, or all-purpose gluten free flour, or rice flour.
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon chili powder
5 eggs, separated
2/3 cup plain yogurt
2/3 cup milk (sub lactose-free milk or unsweetened milk alternative of your choice)
4 generous handfuls of kale, spinach, or other seasonal greens, (or a combination!) - enough to fill a large colander.
1/2 teaspoon salt
1-2 tablespoons crushed sage leaves (If you have ground sage, use 1-2 TEAspoons instead.)
Optional: Parmesan cheese to grate over the top
Preheat your oven to 375°. Spray a 9" pie pan with non-stick spray and set aside.
To make crust:
Place dry ingredients in a bowl and whisk together.
Cut in the butter, or use your fingers to blend it.
Add water a tablespoon at a time, using a large spoon or your hands to mix it in, until a dough forms.
It will still be crumbly - that's okay!
Be careful not to overmix.
Squish the dough together and then press it evenly into the pie plate, guiding it up onto the edges.
If you like, use your fingertips or a fork to make a fluted edge.
Poke a few holes into the bottom of the crust with a fork.
Bake for 10 minutes, then remove from the oven and set aside.
While the crust is baking, prepare the filling.
Wash the greens and chop coarsely.
Place them in a steamer basket and steam for 3-4 minutes, until they are limp and bright green.
Drain and squeeze to remove excess moisture.
You might need to steam them in two batches, depending on the size of your steamer basket.
Into the same bowl that you used for the crust, add the milk and yogurt.
Separate the eggs; put the yolks in the bowl and set aside the whites.
Add the seasonings and blend thoroughly.
Add the greens and toss to coat.
Now it's time for the trick!
Beat the egg whites to soft peaks.
I have found that the fastest, easiest, most fun way to beat egg whites is with my stick blender.
I put the whites in the cup, and I use the whisk attachment. Soft peaks in two minutes - it's a miracle!
When the whites are beaten, fold them into the mixture and pour onto the crust.
If you would like, grate some fresh parmesan over the quiche - just enough to lightly cover it.
You can also slice tomatoes and arrange them on top.
Place carefully in the oven and bake 30-40 minutes, until it's not jiggly, and a knife or fork comes out clean.
Full disclosure: This was an earlier version of the quiche - last night's fluffy quiche, the inspiration for this post, was so quickly devoured that it could not be photographed.