Preheat oven to 160°C and Grease a 21 cm baking tin.
Place the sliced leak in a pot, cover and sauté over a low heat for 6-10 minutes.
Place the chopped bacon in a pot, cover with water and bring to the boil. Remove from the heat and pour of the water. (This is to remove most of the salt)
In a bowl, mix the Crème fraîche, cream, eggs, nutmeg and chile. Season with salt and pepper.
Line your baking tin with the pastry, fill with the leak and bacon and then pour in the cream…egg mixture.
Pop in the oven and bake for 30 minutes.
Turn the heat up to 200°C for the last five minutes.