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Trim and wash the leeks and cut into approximately 10 cm lengths. Blanch in lightly salted water for about 2 minutes (you may need to do this in batches), then take out, refresh in cold water and drain.
Whisk the eggs with the cream, add the lemon juice and season with salt, pepper and nutmeg. Divide the leeks between four small buttered baking dishes. Pour the egg and cream mixture over and cover with a slice of mozzarella.
Bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for 15-20 minutes, until golden brown.