Leek – Ham – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 125 g butter
- 0.25 teaspoon ¼ salt
- 1 tablespoon water
- 1 egg yolk
For the filling:
- 750 g leek
- 2 tablespoons oil
- 100 g bacon, cut into thin strips
- 2 egg (s)
- 200 g cream
- Salt and pepper, nutmeg
- 50 g cheese, medium-aed Gouda cheese, rated
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, butter, salt, water and egg yolk. Let rest for 1 hour.
- Cut the leek into fine rings and sauté in the hot oil for 10 minutes. Then stir in the bacon and remove the pan from the stove.
- Mix eggs and cream and season with salt, pepper and nutmeg.
- Use the shortcrust pastry to lay out a greased springform pan (26 cm in diameter) on the bottom and half the edge. First put the filling on the bottom, then sprinkle the egg milk and finally the Gouda on top.
- Preheat the oven to 200 ° C and bake the leek and ham cake for 45 minutes.
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