Gluten Free Greens and Vegetable Quiche'

5 jumbo eggs

1/2c half and half

3T corn flour

1/4t baking powder

1t salt

1/2-1t chili powder

1/2t cumin

1 BIG handful of arugula and baby spinach

5 lg. cloves garlic

1/2 med. onion

1/2 orange or red pepper

8oz. canned chopped tomatoes--no juice

2-4oz. fresh grated Parmesan cheese

In a medium size bowl, whisk the eggs and half and half together.  Mix together the dry ingredients then sift them into the eggs, whisking all the while.  Chop the greens (You could use any dark, flavorful greens.  Beet greens or kale would work well.)  Mince the garlic, finely chop the onion and pepper and stir into the bowl.  Stir in the tomatoes - you could also use a large, peeled and chopped, fresh tomato.  Butter or spray a large glass pie pan and pour in the quiche' mixture.  Top with cheese and a sprinkle of the chili seasoning. 

Bake at 350° 30-40 minutes or until a knife inserted near the center comes out clean.  Cool 5 minutes, cut and serve.  If there are leftovers, they keep well, covered, in the 'fridge for several days.  This reheats well for a quick breakfast. . .Lin