Put in a bowl the flour to form a fountain in the middle put the butter, and put salt on the one hand, melt the yeast in the warm water and pour into the bowl with the flour. Knead for a long time until you get a smooth, homogeneous and highly elastic mixture. Cover the bowl with plastic wrap or punctured with a damp cloth, and let rise for about 2-3 hours, or until the dough has doubled in volume.
In the meantime, prepare the filling. In a bowl, beating the eggs with the salt, add the cream and the milk and mix well. Cut the Emmenthal rather thin and do the bacon strips. If you want, you can also use the bacon and make it into cubes.
When the dough is leavened with a rolling pin, roll it out and line the baking sheets (this mixture is enough for two cake tins of 22-23 cm). Spread on the bottom of the cheese and then the bacon, and finally pour the mixture of eggs, milk and cream. Then cut the excess edges and fold them inward. You can use the remaining dough to make the molds or strips to complete the decoration of the cake.
Brush the dough surface with beaten egg, let the dough rise again for about 30-60 minutes and then bake in a preheated oven at 18° C for about 30 minutes.

When you feel like a rustic pie, you can to show off to all your fancy, both in the filling with thousands of possible combinations of ingredients, but also in the dough to line the pan. Today's proposal provides a filling with Emmenthal cheese, bacon, cream and milk (very similar to that of quiches lorraines). We have otherwise used in place of a pastry crust dough consistency much softer, almost a brioche dough, very popular with children, and I have to say that even though I am a bit skeptical at the beginning I had to recognize that this pasta is well suited the pies.

For each portion

Energy: 333.74 Kcal
Total Dietary Fiber: 0.87 g
Alcohol: 0.00 g
Water: 66.80 g
Total Protein: 10.77 g
Animal protein: 7.18 g
Plant protein: 3.44 g
Total Lipids: 21,37 g
Animal Fats: 21.15 g
Plant Lipids: 0.22 g
Cholesterol: 120.42 mg
Available carbohydrates: 26.21 g
Starch: 23.84 g
Sugars: 2.37 g