For the filling, clean the leek and cut into pieces about 1 cm long. Boil the water with salt in a saucepan, add the leek and cook for 5 minutes. Drain in a colander and allow to cool.
Cut the bacon into thin strips approx. 1 cm wide and fry until light yellow in a pan without adding any oil. Let it cool down as well.
Cut the cooked ham into strips and add to the bacon.
In a mug, whisk the eggs with the sour and sweet cream, salt, pepper and nutmeg. Put aside.
For the dough, mix the flour with the baking powder and place in a pile on a work surface. To press a hollow in the middle. Add the salt, mustard powder, the herbs and the grated cheese. Peel the onion and chop or grate very finely (!) Pour into the well with the egg and milk. Spread the butter in flakes on the edge of the flour. Quickly knead a smooth dough from the outside in.
Then grease a springform pan with a diameter of 26 cm with margarine. Pour in the dough and distribute it evenly on the base, forming a high edge. If the egg mixture has become too runny for the filling or if the dough is leaking somewhere, you can line the mold with baking paper so that nothing spills out.
Mix the cold leek with the bacon and ham mixture and spread on the dough base. Pour the egg and cream mixture over it.
Bake in the preheated oven on the lower rack. Baking time: 45 minutes at 200 degrees.
Take out, let cool down a bit, cut open while still warm and serve.
The amount is enough for 12 small pieces of cake, but never for 12 people. With us, three to four people will be satisfied with a side salad.
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