Summary

Ingredients

• 450 g puff pastry, frozen
• 350 g cheese, (Emmentaler), sliced
• 200 g bacon, smoked, sliced
• 400 ml milk
• 5 large egg (s)
• 1 tablespoon flour, very heaped
• little salt (cheese and bacon are salty!)
• Pepper, whiter to taste
• 1 pinch (s) nutmeg

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Instructions

1. Thaw the puff pastry and place the slices 1 cm overlapping on the drip pan. Press on the overlaps. Pull the dough up a little at the edge. Prick the puff pastry several times with a fork.
2. Cover the dough base with slices of bacon first, then with slices of cheese. Beat egg milk from the remaining ingredients and pour over it.
3. Bake in a preheated oven (bottom / top heat) at 250 degrees for about 20 minutes. If the bacon cake gets too dark, cover with parchment or aluminum foil.
4. Tastes hot and cold.