1124. BACON and LEEK QUICHE with TONGERLO TRIPLE BLOND BEER

serves four


Pastry:
400 grams flour
30 grams butter
10 grams salt
1 Tongerlo triple blond

4 leeks
40 grams butter
100 grams bacon
1/4 liter cream
8 eggs
some Tongerlo triple blond
nutmeg
salt and pepper

Mix the ingredients for the pastry with ½ of the beer, and leave the mixture in the fridge overnight. Next day, cut the 4 leeks in fine rings and lightly fry them in the butter. Pour over some Tongerlo, and add the bacon strips (or cubes) to the mixture. Preheat oven to 180°. Boil the cream and 1/4 liter of Tongerlo. Mix 5 egg yolks and 3 egg whites with salt, a lot of pepper, and the nutmeg. Pour the cream mixture and the egg mixture together in one bowl. Spread the pastry out on a round ovenproof dish. Put the leek and bacon mixture on first, then pour over the egg and cream mixture. In the oven for 20min or till golden. Ideally served with a fresh salad on the side.


courtesy of: Belgian Beers blog, Andreea, Brussels, Belgium