Preheat the oven to 375°F. Strip all the coarse outer leaves and the tops from the leeks. Wash them, then slice the white and tender green parts into ½-inch discs. In a frying pan, heat the oil over a medium burner and sauté the leeks in it for 5–6 minutes or until they are slightly tender. Do not let them take more than a little color. 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. 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.
5 medium leeks 3 tablespoons olive oil ¾ cup whole wheat flour 1 teaspoon salt pepper to taste 4 eggs, beaten 1 cup milk ¾ pound feta cheese, crumbled