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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425*F. | 2. 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. | 3. Bring 4 cups of salted water to a boil in a large pot. Add the leeks; boil 3 minutes. | 4. 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. | 5. Whisk egg whites until frothy. Whisk in eggs, then milk and nutmeg; season with salt and pepper., if using. Whisk in tarragon and basil. | 6. Sprinkle the leeks and greens over the breadcrumbs in the prepared pie dish. | 7. Dot cheese on top. Pour egg mixture into pie pan. | 8. Bake 20-25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fine breadcrumb	2	tablespoons		-	-	-	-
leek	2		sliced	-	-	-	-
green	2	cups	collard mustard	16.72	3.2908	1.672	0.0988
egg white	4			68.64	0.9636	14.388	0.2244
egg	3		beaten	214.5	1.08	18.84	14.265
soymilk	1/4	cup		32.805	3.8151	1.9865	1.0631
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
tarragon	1	tablespoon	chopped	5.31	0.904	0.4099	0.1303
basil	1	teaspoon	chopped	0.2032	0.0234	0.0278	0.0057
goat cheese	2	ounces	soft	256.284	1.2304	17.3048	20.1795

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.