Beer. Cheddar. Bacon. Pie. That’s right, I’m about to show you how to eat beer, but not just beer. Cheese too. AND bacon. And I even threw in a little charred broccoli so you can justify the existence of this pie in your house to your significant other.
How exactly is this different from any old quiche? It’s fluffier since you whip the egg whites separately instead of beating them all together, and creamier since you’re reducing the beer with milk and butter. If it looks like something weird is happening with the milk at first, it’s just an interaction with the carbonation in the beer and won’t affect the finished product. Oh, and “there’s beer in it” is the other way it’s different.
- 8 tablespoons butter, chilled in the fridge and cut into 8-10 pieces
- 1 cup all purpose flour
- 1/2 teaspoon table salt
- 1/4 cup cold water
- 1 12-ounce can of beer
- 3/4 cup whole milk
- 4 tablespoons butter
- 1/2 cup jack cheese, grated
- 1/2 cup sharp cheddar cheese, grated
- 1/2 pound bacon
- 2 cups broccoli florets, trimmed
- 3 eggs, separated
For the dough:
- Mix the salt into the flour.
- Press the butter pieces into the flour with your fingers until they're mostly worked in (a few small visible butter chunks left is actually good).
- Add the water a bit at a time until your dough comes together and forms a ball (you may need slightly more or less water).
- Refrigerate for at least an hour.
- Once chilled, roll the dough out on a lightly floured work surface, lay it into your pie pan and press it against all the edges, and then trim off the excess from around the edges.
- Cook your bacon on the stove top over low heat until crispy, then drain on a layer of paper towels.
- Combine the butter, beer and milk in a saucepan on medium-low to medium heat, and reduce by half (about 45 minutes).
- Let cool for 45 minutes in the fridge. Meanwhile, preheat the broiler.
- Cut the broccoli into bite-size pieces, season with salt and pepper.
- Broil until florets are crisp on the edges.
- Take your pie crust and lay flat into your pie tin (feel free to use store-bought pie crusts to save some time if you want).
- Put down a layer of bacon and broccoli, and top with the cheese.
- Once your beer mixture is cool, add the egg yolks and mix well.
- In a separate bowl, whisk the egg whites until they're fluffy and have little peaks when you pull the whisk out.
- Fold the egg whites into the beer mix.
- Then pour the mix into the pie over the other components, and try to smooth it out a bit on top.
- Bake at 400°F for 30-45 minutes (or until the top is nice and brown).
- Enjoy your fluffy beer pie.
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