Quickly knead butter, flour, salt and water with a mixer to a dough ball, rest in the refrigerator for half an hour with the lid closed. Roll out dough thinly, place in a tart springform pan or possibly quiche pan (0 24 cm), form a 2 cm high rim. Mix the diced cheese, bacon, eggs, salt, pepper and whipped cream briefly. Stir in the herbs at the very end. Pour the cheese and bacon mixture into the lined pastry and smooth it down.
Bake until golden brown.
Circuit: 180 to 200 °C , 1st slide bar v. U.
160 to 180 °C , convection oven about 40 min.
Serve cheese and bacon cake warm.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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