Preheat oven to 425°F.

Coat the bottom and sides of a 9" glass pie dish with olive oil and cooking spray.

Scatter breadcrumbs over the bottom of the dish.

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

Add the sliced leeks to the boiling water and boil for 3 minutes.

Remove pot from heat and add the greens (Swiss chard, kale, collard greens, or mustard greens).

Let stand for 30-40 seconds, or until greens are wilted.

Drain the leeks and greens, rinse with cold water, and drain again.

Squeeze out the excess water with your hands and set aside.

Whisk egg whites until frothy.

Whisk in the beaten eggs, then milk and nutmeg; season with salt and pepper, if using.

Whisk in the chopped fresh tarragon and basil.

Sprinkle the cooked leeks and greens evenly over the breadcrumbs in the prepared pie dish.

Dot soft fresh goat cheese on top of the leeks and greens.

Pour the egg mixture into the pie pan.

Bake for 20-25 minutes, until golden brown on top.

Cool for 5 minutes before slicing and serving. Enjoy!