INGREDIENTS
200 g bacon
100 g leek
5 eggs
200 ml cream 
Nutmeg
Salt 
Pepper
Shortcrust pastry
200g emmental cheese
 
METHOD

Place the bacon strips in a pan with the leek slices. Cook until golden.
Pour the eggs into a bowl, add salt, pepper, nutmeg, and cream, and mix.
Place a sheet of shortcrust pastry on a round baking tray. Arrange the shortcrust pastry, pressing the edges and removing the excess.
Prick the pastry with a fork.
Add the leek and bacon mixture.
Add cheese cubes and pour over the egg and cream mixture. Bake at 180ºC (356ºF) for 45 minutes.

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