Vegetable quiche with beer

3_10098 BEER VEGETABLE QUICHE INGREDIENTS for 4 PEOPLE for the dough: 250 g flour, 50 g butter, 5 g yeast, 5 g of salt, 100 g of water.

For the filling: an onion, a carrot, a leek, 33 cl of beer, 120 g of Diced Bacon, 80 g butter, 150 g Gruyere cheese, 4 eggs, 300 g of milk, 100 g of fresh cream, salt, pepper.

Preheat oven to 210° gently Knead the flour and baking powder with butter, salt and water until dough is elastic and soft.

Let it rest for an hour in the refrigerator.

Grease a round pan with a diameter of approximately 26 cm.

Take the dough from the refrigerator and roll out with a rolling pin.

carefully put the mold, a light pressure on the edges (cropped then the excess paasta).

Peel the onion and finely chop the pulp finely.

Wash the carora, raschiatela and grattugietela.

Wash the leek, remove the most green and cut thin slices.

In a nonstick saucepan melt the butter and sauté the onion for a few minutes and carora.

Stir with a wooden spoon, then add the leeks and continue on a moderate flame other 5 minutes.

Add salt and pepper.

Then sprayed with beer: let it evaporate and absorb, then remove from heat and let cool.

In a small non-stick Pan fry lively focus the cubes of bacon without adding fat.

Then keep aside.

In a bowl, lightly beat the eggs with the cream and the milk and mix until the mixture is very fluid.

Add salt, pepper and stir.

Arrange on bottom of pan and grated cheese into cubes of bacon.

Pour the vegetables, then the prepared cream.

Bake and cook for 35-40 minutes.

When cooked, remove from oven, let stand a few minutes, then serve.