Crustless Leek, Greens, and Herb Quiche

• 2 Tbs. fine dry breadcrumbs
• 2 small leeks, white and light green parts halved and sliced 1/2-inch thick
• 2 cups chopped Swiss chard, kale, collard greens, or mustard greens
• 4 egg whites
• 3 whole eggs, beaten
• 1/4 cup low-fat milk
• 1/8 tsp. nutmeg
• 1 Tbs. chopped fresh tarragon
• 1 tsp. chopped fresh basil
• 2 oz. soft goat cheese

DIRECTIONS

1. Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.
2. 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.
3. 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.
4. 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.

Serves: 4

Serving: 1 wedge

Calories: 159

Fat: 7g

Protein: 13g

Carbs: 11g

*** (Star-rating out of 5) from the not-a-huge-goat-cheese-fan husband

**** (Star-rating out of 5) from me, who is a fan of the goat cheese

I made this for lunch for myself, knowing the husband probably wouldn't enjoy the goat cheese, however, after smelling it come out of the oven he actually asked if he could pack a piece for his lunch the next day. The verdict was favorable. He states he would eat it again, but did admit to dumping hot sauce over the top of it. I snuck some on mine the following day at lunch and have to admit, it did add a nice zing!

Hominy Salad with Basil-Shallot Vinaigrette on Arugula

• 
  
• 1 small shallot, minced (2 Tbs.)
• 2 Tbs. white wine or champagne vinegar
• 1/4 cup olive oil
• 1/4 cup finely chopped fresh basil
• 1 15-oz. can white hominy, rinsed and drained
• 1 1/2 cups frozen soybeans, thawed
• 1 cup halved grape or teardrop tomatoes
• 1 small yellow bell pepper, diced (1 cup)
• 1/2 cup crumbled fresh goat cheese or shaved Asiago cheese
• Arugula
• 
  

• DiRECTIONS

1. Whisk together shallot and
vinegar in small bowl. Whisk in
oil until emulsified, then whisk
in basil. Add white pepper and salt,
if desired.

2. Toss together hominy, soybeans, tomatoes, and bell pepper in serving bowl. Drizzle with dressing, and toss again to coat. Sprinkle with cheese,
and serve over arugula.

Serves: 6

Serving size: 1/2 cup

Calories: 200

Fat: 12g

Protein: 6g

Carb: 18g

***** (star-rating out of five)

I made this for my lunch today, last night, and I threw all the veggies in with the dressing and left in a tupperware overnight. This afternoon I emptied out veggies onto arugula and topped with goat cheese. Everything stayed crisp and wasn't soggy at all!