1 loaf soft Italian or French bread 1 ½ sticks butter, softened 8 ounces Swiss, Gruyere, or Fontina cheese grated 1 small bunch of spinach, washed, stemmed and chopped (optional) 3 large shallots, finely chopped 4 extra large eggs 1/3 cup sour cream 1 cup ricotta or cottage cheese 1/3 cup Bavarian light lager 2/3 cup heavy cream ½ teaspoon freshly ground black pepper 2 ounces Parmesan, finely grated 1 onion, sliced thinly, lightly sauteed in 1 tablespoon butter aluminum foil
1.To prepare crust, generously butter a 10 inch pie pan. Slice bread into ¼ inch thick rounds and begin by pressing the first row of overlapping rounds onto the upper edge of the dish. Allow bread to extend beyond the edge of the pan by 1 inch to form petals.
2.Continue overlapping and pressing until the entire dish is covered, sealing the pan with the bread. With a pastry brush , generously brush the remaining butter over the surface of the bread including the top edge.
3.Heat oven to 350. Place Swiss, Gruyere, or Fontina cheese, spinach, and chopped shallots in a medium bowl, set aside. In a food processor or blender, process eggs, sour cream, ricotta, beer, cream, and pepper until smooth.
4.Combine processed mixture with the Parmesan cheese, sauteed onion, cheese, spinach, and shallots. Pour into prepared crust.
5.Place a strip of foil around the edge to prevent the overhanging crust from overbrowning.
6.Bake about 30 to 35 minutes or until the center is set when shaking lightly. Cool 15 minutes before slicing.