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Vegetables must be blanched separately in salted water, without changing water.Lightly beat egg and egg yolk with a fork.
Add milk, salt, pepper, chopped herbs and onion. Reserve.Lightly grease a 6 inch round and 2 inch deep (15 x 5 cm). Line bottom and sides with cabbage leaves, leaving leaves to hang over the side of pan.
Place a layer of leeks, spinach and chard. Pour reserved egg and milk mixture. Repeat with vegetables, pour more mixture and continue until all ingredients are used.
Finish with egg and milk mixture. Fold hanging leaves to cover. If necessary use an extra cabbage leaf to cover completely.Cover with aluminum foil and bake in 400°F (200°C) over hot water for 1 hour, 15 minutes. If water starts to boil, reduce the oven temperature.
Remove from oven and wait 15 minutes. Remove foil and unmold on a serving plate.Serve with a light béchamel sauce.
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