450 gr. of sliced leeks (1 lb. or 4 leeks)

220 gr. of bacon strips (1/2 lb.)

3 tablespoons of white wine

2 eggs

250 ml. of cream (1 cup or 8.3 oz.)

100 gr. of grated cheese (Emmental)

1 short crust pastry

pepper

Wash sliced leeks.
Fry bacon and leeks for 10 minutes in a non sticky pan.
Add white wine and fry another 10 minutes stiring regularly and reserve.
Pre-heat your oven to 240°C.
Mix cream, eggs, grated cheese and pepper in a mixing bowl.
Put pastry in pie plate.
Pour leeks on top of pastry and cover with cheese, cream and egg mix.
Bake for 10 minutes. Reduce heat to 220°C and bake for 20 minutes.
Serve.