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French Beer quiche


Beer is the secret ingredient infused inside this buttery and delicious quiche!
Course Baking
Cuisine French
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4


Pie Crust

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

For the quiche filling

  • 2 Tbsp . butter
  • 1 oz bottle beer I used Corona but any lighter beer will do, 12
  • 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


For the Pie Crust

  • Cut the butter into small pieces and place in the freezer for 10-15 minutes.
  • Mix the vodka and water together 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 vodka/water mixture until it just starts to form a ball. Place the dough onto your counter, cut in half, and wrap the two pieces in plastic wrap. Freeze one disc for future use. Refrigerate one piece for at least one hour.
  • The dough can be made in advance and placed in the fridge for up to two days, or in the freezer for one month.

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.
  • Preheat the oven to 350 degrees.
  • Whisk together the eggs, milk, cream, salt and pepper.
  • Roll out your pie crust in between sheets of plastic wrap for easy rolling to the size of your pie shell. Remove one side of the plastic wrap and invert onto your pie shell. If your shell is too warm and tears apart, 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.
  • 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.
  • Bake in the oven for about 45 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.