1. Preheat oven to 350 degrees. Grease a 9-inch pie or quiche dish with olive oil.
2. Heat 1 tbsp. olive oil in a large nonstick skillet over medium heat. Add leeks and garlic; sauté for approximately 1-2 minutes. Add butternut squash, carrots and a pinch of salt and pepper and sauté until slightly tender or for approximately 6-8 minutes. Add kale, mixing well with other vegetables and sauté lightly for approximately 1 minute. Remove from heat.
3. Spoon vegetable mixture evenly into pie (or quiche) dish.
4. In a medium bowl combine and beat eggs, egg whites, cheddar, milk, nutmeg, ½ tsp. salt and pepper. Pour mixture evenly over vegetable mixture and then top with grated pecorino Romano cheese. Bake at 350 degrees for approximately 30 minutes or until a knife is inserted and comes out clean. Let cool for approximately 10 minutes, cut into individual pieces and serve hot.