This can be made crust-less by greasing a 9″ cake pan and beating ½ cup of flour into the egg mixture. However, the whole-grain crust, beans, leeks, and spinach add fiber.

• Preheat oven to 375°F. Line a greased 9″ fluted tart pan with removable bottom with the pie dough. To keep the dough from puffing up, weigh it down by lining it with foil and covering the foil with dried beans. Bake for 20 minutes. Remove from the oven and discard the dried beans and foil. Return to the oven for 3 minutes.

• Sauté leeks in olive oil until tender. Spread them on the bottom of the prebaked pastry shell. Sprinkle garbanzo beans and cheese on top of leeks. Tuck spinach leaves here and there in the cheese.

• Combine eggs, cream, nutmeg, salt, and pepper. Stir in chives.

• Pour egg mixture over the ingredients in the tart shell, gently pressing down on anything that floats to the top to keep it submerged.

• Bake for 30 minutes until set. Serve warm.

Quiche

This pie is actually a form of quiche, made famous by the great Julia Child. It all started with Quiche Lorraine, an open-faced tart made with cheese, eggs, cream, onions, and ham. For high-fiber options, the fillings can include tomatoes, roasted peppers, and squashes. Accentuate it with various cheeses.