This quick pie has no pastry crust, but during cooking the edges develop a crustlike texture. You can also substitute a bunch of swiss chard or any other greens for the leeks.

• 6 medium leeks
• 3 tablespoons olive oil
• 3/4 cup whole-wheat flour
• 1 teaspoon salt
• Pepper to taste
• 4 eggs, beaten
• 1 cup milk
• 1/2 pound feta, crumbled

1. Preheat the oven to 375 degrees. Strip all the coarse outer leaves and the tops from the leeks. Wash them, then slice the white and tender green parts into 1/2-inch discs. In a frying pan, heat the oil over a medium burner and saute the leeks in it for 5-6 minutes or until they are slightly tender. Do not let them take more than a little color.
2. In a mixing bowl, combine the flour, salt and pepper and make a well in the center into which you pour the beaten eggs and milk. Whisk until smooth — about 1 minute — then stir in the crumbled feta and leeks.
3. Grease a 9-inch quiche dish or pie pan with olive oil, then pour in the mixture. Bake for 45-50 minutes or until a knife blade inserted in the center comes out clean. This pie can be served warm or cold. If serving warm, let it rest for 5-10 minutes before cutting it.

Serves 6.