Crustless Quiche With Greens, Herbs, And Goat Cheese

• 3 tablespoons breadcrumbs
• 1 large leek
• 2 cups chopped kale
• 1 cup chopped spinach
• 5 egg whites
• 4 whole eggs
• 1/4 cup low-fat milk
• 1/4 teaspoon nutmeg
• 1 1/4 teaspoons dried tarragon
• 1 1/4 teaspoons chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 ounces soft fresh goat cheese

1. Spray a 9-inch glass pie dish with non-stick spray and sprinkle the breadcrumbs over the bottom and sides of the dish. Shake the dish around to distribute evenly.
2. Slice the white and light green parts of the leek 1/2 inch thick. Boil 4 cups of salted water and add leeks. Boil 3 minutes. Remove from heat and add spinach and kale. Set aside for 30 minutes for greens to wilt and soften. Drain, rinse with cold water, squeeze out the water, and set aside.
3. Preheat oven to 425 degrees. Whisk egg whites until frothy and then whisk in the whole eggs. Whisk in milk, salt, pepper, nutmeg, tarragon, and basil.
4. Scatter the greens mixture in the bottom of the pie plate over the breadcrumbs. Sprinkle on the goat cheese. Pour egg mixture over the greens and bake 25 minutes. Cool 5 minutes before serving.

breadcrumbs, leek, chopped kale, chopped spinach, egg whites, eggs, lowfat milk, nutmeg, tarragon, fresh basil, salt, pepper, goat cheese

Taken from www.food.com/recipe/crustless-quiche-with-greens-herbs-and-goat-cheese-425049 (may not work)