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French beer quiche slices on a plate
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French Beer Quiche w/ All Butter Crust

Beer is the secret ingredient infused inside this buttery and delicious quiche!
Course Baking
Cuisine French
Prep Time 1 hour 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Servings 4
Author Bessie Bakes

Ingredients

Pie Crust

  • 2 cups all purpose flour 280 grams
  • 2 sticks butter cold and cubed (454 grams)
  • 3/4 tsp salt 6 grams
  • 4 Tbsp cold water
  • 1 egg white

For par-baking the pie crust

  • 1 cup uncooked dry beans or uncooked rice or pie weights

For the quiche filling

  • 2 Tbsp butter
  • 12 oz bottle of beer I used Corona but any lighter beer will do
  • half of 1 large onion diced
  • 1 carrot finely diced
  • 4 eggs
  • 1 3/4 cup milk 400 grams
  • 1/4 cup heavy cream 52 grams
  • 3/4 tsp salt 7 grams
  • 1 cup heaping fontina cheese shredded (100 grams)
  • 2 slices black forest ham diced in small pieces
  • 2 tbsp chopped chives optional

Instructions

For the Pie Crust

  • This step can be done in advance. You can place the pie crust in the fridge for 1-2 days or in the freezer for up to 1 month.
  • Cut the butter into small pieces and place in the freezer for 10-15 minutes.
  • Mix the water in and place in the freezer too. You can also place the food processor bowl or mixing bowl in the freezer or fridge to stay cold.
  • Add the butter, flour, and salt to the food processor or mixing bowl. Pulse until small pieces form. If doing by hand, press the butter and flour together between your fingers.
  • Pulse in the egg white and water until it just starts to form a ball. Place the dough onto your counter, cut in half, flatten a bit, and wrap the two pieces in plastic wrap or parchment paper. Freeze one disc for future use. Refrigerate one piece for at least one hour.

For the filling

  • Over medium heat in a medium saucepan, sauté the onions and carrots in 2 Tbsp. butter until softened, about 8-10 minutes. Add the beer and simmer until almost all of the liquid has evaporated, about 30 minutes. Remove from the pan and set aside to cool.
    You can start this process while your pie crust is chilling in the fridge.

Rolling out the pie crust

  • Roll out your pie crust in between sheets of plastic wrap or parchment paper for easy rolling to the size of your pie shell.
    Place pie pan on top of rolled crust to measure the size.
    Remove one side of the plastic wrap or parchment paper and invert onto your pie shell. If your shell is too warm and tears apart, completely cover in plastic wrap, and pop the crust in the pie shell inside the freezer for 10 minutes to firm it back up. The plastic wrap will remove easily without tearing this way.
    Fold the edges of the pie crust under to help secure the edges. Shape the edges.
    Cover and chill the crust again in the fridge for 10 minutes to ensure it's set before baking.

Par-baking the crust

  • Preheat the oven to 450 degrees.
  • Add foil on top of chilled pie crust and add uncooked dry beans or uncooked rice.
  • Bake for 8 minutes. Remove the foil and bake for 5 more minutes or until it is light golden brown.

Filling the quiche

  • While the crust is par-baking, whisk together the eggs, milk, cream, salt and pepper.
  • When the crust has been par-baked, remove the aluminum foil and dry beans. Layer the carrot and onion mixture on the bottom of the shell first, then add the cheese, then the egg mixture. Top with sliced ham and chopped chives (optional).
  • Bake in the oven for about 45-50 minutes or until the crust is golden brown and the quiche is set in the center. Let cool for 10 minutes before slicing.
  • Serve immediately.

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