Knead the flour with the butter, salt, egg and 1 tbsp. cold water into a dough and rest in the refrigerator for 1 hour with the lid closed.
In the meantime, halve, rinse and chop the leeks. Cut bacon into cubes and fry in oil. Add leek and saute for 10 minutes. Season with a little salt and pepper.
Roll out the dough and spread it on the bottom and sides of a cake springform pan. Prick the bottom with a fork a few times, put the leek mixture on top. Mix the eggs with the sour whipped cream and pour over the top. Bake in a heated oven at 180 degrees for 45 minutes.
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Our tip: use bacon with a fine smoky touch!
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