Preheat oven to 425F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs 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 greens 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.
Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot 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.
Total Fat 7g
Saturated Fat 3g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (27%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 279.2mg||86 %|
|Sodium 481.5mg||17 %|
|Potassium 518.9mg||14 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 12.4g|
|Protein 31.6g||45 %|
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Calories per serving: 246
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