Let me introduce you to the gloriously delicious French Beer Quiche with an All Butter Crust! We are taking your everyday quiche recipe to a WHOLE NEW LEVEL today by infusing the aroma of beer into this quiche. It’s a simple method that creates amazing flavor.
I learned this recipe from my one of my teachers at The French Pastry School who is a nothing short of a Jedi Knight of breads and pastries.
I had to make some alterations to the recipe because it was so rich and buttery and cheesy that I wanted to scale back a bit, yet still maintain the lusciousness and beautiful beer aroma and flavor. I also changed the type of cheese in the recipe just because I wanted to try another flavor, and also because French cheeses can be quite pricey!
How do you add beer to a quiche without making it soggy?
It’s simple. You concentrate the beer in a saucepan until almost all the liquid has evaporated. In this recipe you simmer sweet carrots and onions in butter first, then add the beer until you have created the most unbelievable aroma wafting through your kitchen. Your house is going to smell amazing.
What type of crust do I use?
To keep it classically French, I use an all-butter crust that serves as the crisp base of this quiche. For this crust, I used butter as the only fat, and I added one egg white to help with binding. The egg white really makes all the difference when it comes to rolling and shaping the dough.
And yes, the crust is still so flaky, buttery, and tender!
You can absolutely make pie crust by hand by rubbing your fingers through the butter and flour until tiny crumbs form. But I find the fastest and easiest way to make pie crust is with a food processor. A food processor can be pulsed only until all the ingredients start to come together in tiny pieces, keeping you from overworking the dough and making it tough. It takes just seconds to bring the dough together.
To make the dough, add ice to the water to get it nice and cold. Cut the butter into small pieces and place them in the freezer too for 10-15 minutes before mixing.
Add the flour, salt, and cold butter cubes to the food processor.
Pulse the flour and butter together until it forms small crumbs. Then add the water along with the egg white and pulse until it just starts to form a ball but isn’t totally formed as shown below.
Rolling out the dough
- Start rolling the dough between two sheets of parchment paper.
- Place the pie pan on top of the rolled out dough to measure the width. Make sure it extends almost two inches above the top of the rim.
- Remove one layer of parchment paper and invert it into the pie pan. Gently press it into place, getting rid of air bubbles.
- Gently separate parchment paper from pie dough.
- Roll the pie crust under on the edges, then shape.
Par-baking to prevent a soggy bottom crust
This step is essential for preventing a soggy crust! It sets the pie crust so that it doesn’t absorb too much liquid and become soggy on the bottom.
To par-bake the crust, gently place foil on top of the crust and fill with uncooked dry beans or uncooked rice, then bake (see recipe card for bake time).
The par-baked crust should be just set like the photo below.
Can I use a store-bought crust?
Yes! Just look for an unbaked crust in the freezer section. Just follow the instructions in the recipe card for using a frozen pie crust.
To fill your quiche, layer in the sautéed carrot, onion, and beer mixture, then the fontina cheese, the egg batter, then top with slices of black forest ham (which is totally optional). I also added chives for color (optional).
Bake the quiche per recipe card instructions. Let cool for 10 minutes before slicing and then serve.
Bon Appetit Ya’ll,
French Beer Quiche w/ All Butter 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
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.