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4 servings


  • 500 g wholemeal dough
  • butter for the form
  • 1 kg leek cut into pieces of 4 cm
  • salt
  • 250 g mature Emmentaler AOC grated
  • 150 g ham cooked, cut into strips or small cubes
  • egg mixture
  • 1 cup medium cream (180 g)
  • 3 tablespoons sour cream
  • 3 eggs
  • salt, pepper
  • nutmeg


  • Roll out dough to 3 mm thickness and put dough into a buttered form of 23 cm in diameter and with a high rim or into a spring form pan. Lift rim up. Use a fork to poke holes into dough and bake in the preheated oven at 220° C for 10 minutes.
  • Blanch pieces of leek for 3 minutes in boiling salted water, remove, rinse with cold water and let drip off well. Yout may also dry the leek with paper towel or a towel. Put pieces of leek on the prebaked dough.
  • Mix Emmentaler AOC and ham and put between leek pieces.
  • Whisk all ingredients for the egg mixture and pour over leek.
  • Bake in the preheated oven at 220° C for 35-40 minutes.