Start with the dough. Just combine the flour, the butter and a pinch of salt until you obtain a crumbly mass. Add the water and knead until you obtain a sticky dough. Form it into a ball and refrigerate it for 30 minutes.
Roll the dough and line a deep baking dish with it. Make sure the dish has been greased and dusted. Press the dough into the bottom and up the sides of the dish. Poke it with a fork and cover it with parchment paper, up the sides as well.
Fill it with baking weights and blind bake the crust for 10 minutes in a preheated oven. (320 degrees Fahrenheit or 160 degrees Celsius)
While the crust is blind baking, start cooking your bacon. Grab a large skillet and over medium-high heat, stir your bacon occasionally until crisp. This should take about 7 to 8 minutes.
Next, add the chopped leek to the bacon and season with salt and pepper. Cook until soft for about 7 minutes, stirring occasionally.
Grab a mixing bowl and put the quail eggs in it and whisk them. Add the sour cream, nutmeg, salt, and pepper. Mix in the grated Maasdam cheese and, chopped dill.
Scatter the bacon and leed mix on the bottom of your pie crust. Top it with the quail egg mixture. Mix everything very carefully, without pressing down. Then, slide it into the oven. Bake for about 30 to 35 minutes. Remove from the oven and let it cool down in the pan at least 30 minutes before unmolding. Remove the excess crust (entirely optional).