Chicory-potato pie

Preheat the oven to 200 ° C.

Grease the mold with a little oil and coat it with the thawed dough. Press the slices together well.

Peel the potatoes and cut into slices of 1 cm thick. Cook for 10 minutes in water with salt. Let the potatoes drain and cool.

Cut the bottom of the chicory, remove the hard core and remove the leaves. Chop the onion.

Heat the rest of the oil in a frying pan and fry the onion briefly. Add the chicory and fry for 8 minutes. Season to taste with salt and pepper.

Put the beaten eggs, whipped cream, pepper and salt in a bowl. Mix the chicory and the potatoes and scoop in the form.

Cover with the bacon. Bake the cake in the middle of the oven for about 35 minutes. Cover the cake with aluminum foil if the bacon gets too dark.