mushroom, kale and thyme quiche

Here's a rustic tart-like quiche for winter. Quiches are a great recipe to make ahead for breakfast or lunch. This one is gluten-free, and would go beautifully with a winter slaw or some greenhouse greens. The crust was inspired by this posting on the Wednesday Chef. 

mushroom, kale and thyme quiche with a cornmeal crust
(filling)
1 tbsp olive oil
1 onion, sliced thinly
A handful of mushrooms, sliced
Splash of white wine
A handful of kale, stemmed and cut in ribbons
A few springs of thyme
Salt and pepper
(crust)
3 cups boiling water
1 tsp salt
1 cup cornmeal
A few springs of thyme

1/2 cup grated parmesan
1 egg
(custard)
1 cup yogurt
2 eggs
salt and pepper
1/2 cup grated parmesan
1/2 cup cheddar, cut in small cubes

Preheat the oven to 350. Start heating the olive oil in a pan. Add the onions, and sauté for 5 minutes. Meanwhile, put the 3 cups of water and salt on to boil. Back to the onions - add the mushrooms, and sauté on low heat for another 10 minutes. When the water boils, add the cornmeal in a slow stream, whisking to prevent lumps. Cook for a few minutes, until thick. Strip thyme leaves from springs and stir in. Beat in egg and parmesan. Set aside to cool.

Back to the onions again. Turn the heat up to medium, and deglaze the pan with the white wine. Add in kale, thyme leaves, salt and pepper. Cook until kale is wilted. Set aside.

Stir together the yogurt, eggs, salt and pepper in a bowl. Set aside. Now, press the cornmeal into a greased pie plate, shaping into a crust. Scatter the cheddar across the bottom, then spread the onion/mushroom mixture on top. Finally, pour over the yogurt and egg mix. Grate 1/2 cup parmesan over the whole quiche. Bake for 45 minutes. Let cool for at least a 1/2 hour before slicing.