Clean leeks well and chop into 1-inch pieces.

Combine chicken broth, lemon juice, lemon rind, and butter in a pot.

Bring the mixture to a boil.

Add the chopped leeks to the pot.

Cook uncovered for 12 to 15 minutes, until the leeks are tender.

In a separate bowl, beat together cottage cheese (or cream cheese), heavy cream, and eggs until the mixture is creamy and well blended.

Gradually add 1/2 cup of the cooking broth from the leeks to the cheese mixture while stirring continuously to temper the eggs.

Pour the cheese mixture into the pot with the cooked leeks.

Simmer the mixture until it thickens slightly, forming a light cream sauce.

Season with salt and pepper to taste.

Grease a pie plate.

Dust the greased pie plate with breadcrumbs.

Line the pie plate with the pie crust.

Flute the edges of the pie crust.

Pour the leek mixture into the prepared pie crust.

Bake in a preheated oven at 375°F (190°C) for 40 minutes.

Bake until the crust is golden brown and the custard is set.