Preheat oven to 375 degrees F and spray a 2 quart baking dish with cooking spray.

Dust the bottom of the baking dish with the Parmesan cheese and the bread crumbs.

In a LARGE skillet or saute pan, set over medium heat, add the olive oil and the leek and saute until tender (about 3 to 5 minutes).

Add the shredded cabbage and saute until the cabbage is tender and most of the liquid has cooked off.

While that is cooking, in a large bowl, whisk together the eggs, whole milk, 1/2 cup of the grated Swiss, flour, salt, pepper, toasted caraway seeds and nutmeg (if using).

When cabbage is done, add it to the mixture and stir to combine.

Pour everything into the baking dish and top with the rest of the grated Swiss (or whatever cheese you use).

Bake for 40 to 50 minutes or until the top is golden brown.