This Broccoli, Leek, and Mozzarella Quiche is really easy because it doesn't have a crust. And, to be honest, I think the crust just gets in the way of the flavor to begin with.
Preheat oven to 425°F with rack in middle. Butter 10-inch glass pie plate, then sprinkle with bread crumbs.
1 1/2 tablespoons bread crumbs
Lightly steam broccoli in the microwave or in a small amount of water on the stove-top. Drain out the water.
1 cup broccoli florets
Heat a saucepan over medium-high heat, and melt butter. Cook leeks until softened and starting to brown, about 5 minutes. Spread in dish, top with steamed broccoli. Sprinkle cheese evenly on top.
1 tablespoon unsalted butter, 1 cup leeks, 8 ounces mozzarella
Whisk together eggs, milk, and pepper, and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly. Cut into wedges to serve. Enjoy!