150 gr flour
2 tblsp milk
80 gr Emmental cheese
1 small onion
0 gr margarine
300 gr leek
80 gr bacon
100 gr ham
50 gr sour cream
6 tblsp milk
Grate the cheese and slice the onion fine.
Work flour, egg, salt, tarragon, cheese, margarine and onions into a smooth dough. Put the dough for one hour in the fridge.
Preheat the oven to 200 degrees.
Wash the leek, chop it and quickly blanche it in hot water, and then cool it briefly with cold water.
Slice ham and bacon.
Fry the bacon briefly in a coated pan, then add the ham. Let it cool off and add it to the leek.
Beat eggs, sour cream and milk with an eggbeater and add salt and pepper to taste.
Roll the dough in a greased 24cm springform pan allowing for a rim.
Spike the bottom with a fork.
Add the mass and the egg-cream-milk-mixture, and then bake on the medium level in the oven for about 40 minutes.