Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 0.25 teaspoon ¼ salt
• 100 g mararine
• 1 egg yolk
• some fat for the shape

For the filling:

• 200 grams bacon
• 150 g Emmentaler cheese, rated
• 100 g natural oat cheese, rated
• 2 egg yolks
• 200 ml cream
• 2 leeks
• 5 small onion (s)
• some oil or margarine for frying
• Pepper, black, freshly ground
• ground caraway or a pinch nutmeg, freshly grated
• possibly garlic, a clove, sautéed

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Instructions

1. First you prepare the shortcrust pastry.
2. Put the flour, salt, egg yolks and margarine in flakes in a bowl and quickly work them into a smooth dough by hand or a food processor. Wrap in cling film and refrigerate for half an hour.
3. Pre heat the oven to 180 degrees celcius.
4. Line a greased springform pan with the shortcrust pastry, forming a small edge. Poke evenly holes in the bottom with a fork. Pre-bake the dough for 10 minutes.
5. For the filling, the leek is washed and dried, halved lengthways and then cut into fine strips. Cut the bacon into cubes, peel and halve the onions and also cut into fine strips.
6. Heat a pan, add some oil or margarine, briefly toast the bacon, add onions, if necessary the clove of garlic and now also the leek. Steam the vegetables for a while, remove them from the hob and let them cool down.
7. Whisk the cream with the egg yolks, season. Fold in the cheese and the cooled vegetable mixture.
8. Pour the filling onto the pre-baked shortcrust pastry, smooth it out and bake at 200 degrees for 45 to 50 minutes.
9. If the hearty leek cake turns dark too quickly on the surface, you should put aluminum foil over the pan to protect it.
10. When seasoning, do not use any additional salt, the breakfast bacon passes on sufficient amounts of it to the mass.