Serves 4 - 593 cal per serving
Freshly ground pepper
Prep-time: 30 min. - Total-time: 120 min.
Combine the flour, egg, milk, dash of salt, dash of tarragon, finely grated swiss cheese, finely grated onion and margerine to make a smoothe short crust dough. Form the dough to a ball and refrigerate for one hour wrapped in plastic foil.
Meanwhile wash and cut the leek into fine rings. Bring salted water to boil and blanch the leek. Then drain and dry the leek. Chop the bacon and ham. Fry the bacon in a pan without fat , add the ham and fry together with the bacon briefly. Beat the 2 eggs with the cream, milk, salt and pepper . Roll out the dough on a floured surface and fill a 24 cm / 10 " pie flan with the pastry. Make sure that the dough also covers the sides of the flan. Fill the flan with the leek, bacon and ham and then pour over the egg-cream mixture.
Bake in a pre-heated oven at 200 degrees celcius / 392 degrees fahrenheit for approx. 40 minutes.