For 4 people:
2 medium size leeks
100g of smoked bacon bits or lardons
1 of our creamy 200g buffalo ricotta
15cl of liquid fresh cream
salt and pepper
1 lettuce or simple salad with dressing as a side dish
First you need to blanch the leeks, that you chopped in 1' slices, to get as much water out of them as possible (be careful not to burn them).
In a separate pan, fry the bacon bits/lardons until cooked.
Preheat the oven on 350F or 180'C and when hot, brown the pastry for a few minutes.
Once the leeks and lardons are cool, mix in a bowl the eggs, ricotta, cream, a small pinch of salt (depending how salty the bacon is) and a large pinch of pepper. When it's well mixed, add the leeks and bacon.
Add the mix on the pastry, cook for 25/30 min.
Leave it sit for a few minutes before serving with a side salad.