- 400g Gruyère AOP, grated
- 100g leek
- 100g smoked bacon
- 200ml 35% cream
- 100ml whole milk
- 3 eggs, beaten
- 1 tbsp flour
Slice the leek lengthways before chopping finely and washing.
Cut the bacon into 1cm dice.
Fry the bacon and then add the leek, cooking only briefly before removing the pan from the heat.
Beat the cream, eggs and flour together.
Add the grated Gruyère AOP, bacon and leek.
Spoon the mixture into pre-cooked pastry cases.
Bake in a preheated fan-assisted oven at 200° C for about 8 minutes.