Crustless Leek, Greens, and Herb Quiche

Recipe by Sharon123
READY IN: 45mins


  • 2
    tablespoons fine dry breadcrumbs
  • 2
    small leeks, white and green parts halved and sliced 1/2-inch thick
  • 2
    cups greens (Swiss chard, kale, collard greens, mustard greens, or your choice)
  • 4
    egg whites
  • 3
    whole eggs, beaten
  • 14
    cup soymilk (or use regular milk or rice milk)
  • 18
    teaspoon nutmeg
  • 1
    tablespoon chopped fresh tarragon
  • 1
    teaspoon chopped fresh basil
  • 2
    ounces soft fresh goat cheese


  • Preheat oven to 425*F.
  • Coat the bottom and sides of a 9" glass pie dish with olive oil and cooking spray. Scatter the breadcrumbs over the bottom of the dish.
  • Bring 4 cups of salted water to a boil in a large pot. Add the leeks; boil 3 minutes.
  • Remove pot from heat and add the greens. Let stand 30-40 seconds, or until greens are wilted. Drain, rinse with cold water and drain again, squeezing out the excess water with your hands. Set aside.
  • Whisk egg whites until frothy. Whisk in eggs, then milk and nutmeg; season with salt and pepper., if using. Whisk in tarragon and basil.
  • Sprinkle the leeks and greens over the breadcrumbs in the prepared pie dish.
  • Dot cheese on top. Pour egg mixture into pie pan.
  • Bake 20-25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving. Enjoy!