Quiche

Preheat the oven to 200 degrees Celsius and grease a quiche mold with 1 tbsp oil.

Let the dough slices thaw and put them together.

Roll them out into a uniform dough piece of 34 cm diameter.

Line the baking tin with the dough and cut off the protruding edges.

Put a dash of oil in the pan and fry the leeks slowly.

Remove the leeks and let cool.

Now fry the bacon until crisp on medium heat.

Then let them drain on kitchen paper.

In a large bowl, beat the eggs with the crème fraîche, the whipped cream and the herbs and season with salt and pepper.

Divide the leeks over the cake base.

Sprinkle over the bacon and pour the egg mixture over it.

Sprinkle with grated cheese and bake the cake for 20 minutes.

Then lower the temperature to 160 degrees Celsius and bake the cake for another 25 minutes.

Roast the almonds in a dry frying pan and garnish the cake with the almonds.