John Myers
Ingredients for 1 servings:
- 200 g flour
- 100 g butter or margarine
- ½ tsp salt
- some water
- 200 g cream
- 3 eggs
- Pepper, white
- 200 g Emmental cheese
- 1 stalk(s) leek
- 1 onion(s)
- 1 zucchini
- 2 tomatoes
- 150 g bacon
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Make a shortcrust pastry from flour, butter or margarine, and salt with a little water. Let it rest in the refrigerator for 1/2 hour. Trim and wash the leeks, slice them into thin rings, and sauté them with the onion rings for 5 minutes. Remove the pastry from the refrigerator, roll it out, and place it in a greased springform pan. Spread the diced bacon, chopped zucchini and tomatoes, and the sautéed leeks and onions over the pastry. Whisk the cream with the eggs, season with white pepper, then mix with the cheese and place it in the pan. Bake at 200°C for 40 minutes. If the leek pie gets too brown on top, cover with aluminum foil.
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