Recipe adapted from The French Fork:

250 grams ( 2 cups + 3 Tbsp) all purpose flour
1 and 1/2 tsp baking powder
4 eggs
230 grams ( 8 ounces) lardons or smoked ham or chopped bacon
2 dozen pitted small green olives (give or take a few)
230 grams ( 8 ounces) grated Gruyère cheese (can substitute Emmental, Gouda, Comte)
240 ml (1 cup) olive oil
350 ml ( 12 fluid ounces) dry white wine
salt and pepper

Butter and flour a standard rectangular cake or loaf pan. Preheat the oven to 195 C (375 F). Chop olives roughly, and set aside. Chop the ham or bacon into rectangular cubes (lardons need no preparation) and set aside. In a large bowl, combine the flour and baking powder, adding a pinch of salt (more if your ham is not smoked or salty) and a few dashes of pepper. Add the eggs one at a time. Stir in the olive oil and the wine, and then stir in the ham, olives, and cheese. It will be very liquid in its consistency. Pour into the pan and bake about an hour, ir until a knife comes clean when inserted into the middle, and the top and edges are golden. Serve warm with a green salad for lunch, or let cool, slice into squares, and serve as an hors d’oeuvre.