Spring Greens Quiche from the Front Yard

This two page spread was a little too wide to fit on the scanner as a spread, so here is the left hand side of the page, and just below it is the right hand side.

Our friends L and B came over this afternoon and we made a quiche using dandelion greens from the front lawn as well as leftover kale that had overwintered in the square foot garden and new growth green onions also from the square foot.  This was a spectacularly good quiche!  I wrote the directions around the edges of the pages, but here they are in more readable form:

Make the crust out of 2 cups of medium grit cornmeal and 1 cup whole wheat pastry flour and 1/2 cup olive oil and 1/2 cup cold water.  Mix it together with your hands;  then press it into a pie pan.  Meanwhile sauce a medium sized yellow onion in olive oil.  You can at this point add the spices to the pan and salute them too, or else add them later.  Put the sautéed onions into the crust.  Then beat up seven eggs (three of ours were Banty hen eggs, so you will need maybe 5 regular large eggs), add the tumeric, cumin, coriander, and black pepper if you haven't added it to the pan with the onions.  Put in 5 dollops of full-fat plain yogurt and 1/2 cup of half and half or other milk-like liquid:  coconut milk, almond milk, etc.  Add 2 T Dijon mustard, 2 T dry white wine, 3 T tamari or other soy sauce.  Sprinkle paprika over the top.  Bake at 350 for about 45 minutes.  If it's going too slowly, bump the over to 375 and lay a tent of aluminum foil over the top so it doesn't scorch.  It's done when a dinner knife comes out clean and nothing looks wobbly.  The top will also puff out a bit.