Fine leek cake

Ingredients for 6 servings:

• 1 puff pastry – base, round, rolled out
• 400 g leek
• 2 shallots
• 3 eggs
• 125 g bacon, diced (vegetarians: simply omit, tastes good without)
• 80 ml cream
• salt and pepper
• Margarine, for greasing
• Oil, for frying
• Cheese, for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also suitable for vegetarians

Place the puff pastry base in a round casserole or pie dish. Lightly grease the base with margarine. Finely chop the shallots and brown in oil. Add the bacon cubes and fry until crispy. Remove from the heat. In the meantime, trim the leeks and cut them into thin rings or strips. Drain the leeks well and then place them on top of the puff pastry in the dish. Whisk the eggs and mix with the cream and season with salt and pepper. Add the shallots and bacon and spread everything evenly over the leeks. If you like, you can also stir in a little grated cheese. Place the leek pie in the preheated oven at 180°C for 25 minutes. If the mixture hasn’t set yet, just wait a few minutes longer and then reduce the heat slightly. Fresh bread goes well with it.