Crustless Swiss Chard, Leek & Herb Quiche

Directions

Preheat oven to 425°F.

Coat bottom and sides of 9-inch glass pie dish with cooking spray.

Scatter breadcrumbs evely over bottom of pie dish.

Bring 4 cups salted water to a boil in large pot.

Add leeks, boil 3 minutes.

Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until Swiss chard are wilted.

Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.

Whisk egg whites until frothy. Whisk in eggs.

Whisk in milk and nutmeg, season with salt and pepper, if desired.

Whisk in tarragon and basil.

Arrange leeks and Swiss chard evenly over breadcrumbs in prepared pie dish.

Sprinkle cheese on top evenly.

Pour egg mixture into pie pan.

Bake 30 to 35 minutes, until golden brown on top. In last a few minutes you can use broil to brown top.

Cool a few minutes.

Serve warm.