Step 1

Heat oven to 350°F.

Step 2

Discard outer leaves of cabbage. Blanch inner leaves 10 minutes or until tender (the water need not be salted). Put cooked leaves onto paper towels to cool and dry out.

Step 3

Put the cooked leaves on paper towels to cool and dry out, then line a nonstick, oven-safe frying pan with the leaves. Set aside.

Step 4

Line nonstick, oven-safe frying pan with cooked cabbage leaves. Set aside.

Step 5

Heat olive oil in medium skillet over medium-high heat. Add leeks and onions; sauté until tender. Add spinach. Season with salt and pepper to taste. Continue to cook until spinach has begun to wilt. Drain vegetables in a colander. Set aside.

Step 6

Combine eggs, fromage blanc, milk, cheese, and nutmeg in medium bowl until well mixed. Season with salt and pepper to taste. Gently mix in drained vegetables. Carefully pour into cabbage-lined pan.

Step 7

Bake 30 minutes or until quiche is firm to the touch. Allow it to rest 10 minutes before serving.