Crumble 20 g yeast in a cup and dissolve it with half a glass of lukewarm water. Put the flour in a mixing bowl, form a well in the middle and add the dissolved yeast and 1/2 teaspoon salt. Mix well with a mixer, adding enough lukewarm water to make a firm, elastic dough. Cover with a dampened sheet of kitchen paper and let rise in a warm place for about 30 minutes.
Only use the white and light green parts of the leek, dark green parts should not be used because of the high oxalic acid content. Clean, wash and cut into 1 cm wide rings. Blanch in boiling salted water for 5 minutes, drain, rinse in cold water and drain well.
Cut the bacon into 1 cm wide strips and brown in 2 tablespoons of vegetable oil in a pan. Turn around from time to time. Remove and let cool down. Coarsely grate the cheese. Mix the eggs well with the creme fraîche or cream in a bowl. Add bacon, cheese and leek and season with salt, white pepper and a pinch of nutmeg.
Beat the yeast dough together, roll it out and line a ceramic or earthenware mold with a diameter of about 28 cm and a rim height of at least 4 cm so that a rim is 4 cm high. Let it rise again briefly in a warm place.
Preheat the oven to 180 ° C. Pour in the leek mixture, smooth it out and bake in a preheated oven at 180 ° C, covered, for approx. 40 - 50 minutes.
Now and then check with a fork at one point whether there is still any liquid in the mixture. The leek mixture should be juicy at the end, but there should be no more liquid on the dough base.
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