Mix 2 tbsp of the oil in the yoghurt, and mix in the flour and salt to make a dough. Let stand for 15 minutes

Use the remaining olive oil to cover the interior of the springform with a film

Roll or flatten the dough and cover the interior of the springform with the dough using your hands. Keep the side at around 1 1/5 inch (3 cm) high

Cover the dough bottom with the bread crumbs

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