Crustless Leek, Kale & Herb Quiche

Original Recipe

Ingredients:
2 T bread crumbs
1 leek, white and green parts halved and sliced 1/2" thick (put in a bowl of water and mix around to get all the dirt/sand off)
2 c chopped kale
1/2 c egg beaters (or 4 egg whites)
3 whole eggs
1/4 c milk (1/2%)
1/8 tsp nutmeg
1 tsp tarragon
1/2 tsp basil
2 oz mild cheddar cheese, shredded (or anything you like)

Directions:

Preheat oven to 425°F. Coat bottom and sides of 9-inch pie pan with non-stick cooking spray. Scatter breadcrumbs over the bottom.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add kale, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Pour egg beaters into a bowl. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and kale over breadcrumbs in prepared pie dish. Put cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.
Serves 4. (It could easily serve only 2. I had 2 servings.)

Nutritional Information:
Calories: 163
Fat: 8.5
Saturated Fat: 3.5
Carbs: 8.5
Protein: 13

Ratings:
Kristen: 4
Dave: 3.5

There is no picture on account of the fact that I TOTALLY BROKE MY CAMERA tonight. :( Wish me luck at Huron Camera tomorrow. :(