Slice up the onion and the cleaned mushrooms. Cut up the bacon in small pieces. If using the salt cured anchovies, place these for 30 min in clean water or milk and then use as the bacon
Clean the basil leaves and parsley and dry them. Cut up the parsley in small pieces. Mince the garlic or use a garlic press
Pre-heat the oven at 440 F (225 C)
In the pan heat up the bacon and fry for 2 minutes. Then add the butter. If using anchovies, first put the butter in.
Mix in the garlic and fry briefly and then add the onion and fry for 2 minutes
Add the mushrooms and stir
Add the parsley and the Worcestershire sauce (if using) and pan fry at medium, so that nothing burns, but most of the juices evaporate
In a separate bowl, mix the eggs, half of the shredded cheese, the cream, pepper and fresh basil leaves.
Add the vegetable mixture when juices have sufficiently evaporated and mix thoroughly
Fill the dough coated springform with the filling and cover the filling with the remaining cheese and optionally a few strips of left-over dough
Bake in the oven for 35 minutes and serve immediately thereafter