Number of persons:
Preparing & Cooking:
Background to the dish
Author: Peter Vandecaveye, beer sommelier
With the necessary preparation the day before, a quiche on the day of baking is quickly prepared and therefore ideal to receive guests and be with them without much cooking stuff.
Beer & Food pairing: A quiche is an ideal dish to process beer. There are a lot of combinations possible with beer depending on the type of ingredients you put in the quiche. Here we now opt for a blonde triple in combination with leek and Ganda Ham.
For the dough:
- 250 gr flour (8.81 oz)
- 125 gr butter (4.4 oz)
- 10 gr salt (0.35 oz)
- 20 cl blonde tripel
For the filling
- 4 stems leek
- 25 gr butter (0,88 oz)
- 100 gr Ganda Ham (3.53 oz)
- 1 Tripel blonde
- 25 cl cream
- 3 eggs
Advice: Explore and combine other ingredients in your quiche and combine with a different beer style.
Instructions step by step
Put the flour in a large bowl and then add the butter in small cubes and mix the whole. Add the salt and blonde tripel and knead to a homogeneous mass. Wrap the dough in a damp cloth and cool one night.
The next day, you cut the white of the leek finely. Put some butter in a pan and fruit the leek without discoloration of the leek. Pour a dash of blonde tripel and gently stew under a lid.
Gently fry the ham in fine strips and cook in some butter and then add it to the leeks. Meanwhile, preheat your oven to 180 degrees Celcius.
Beat the eggs loose and season with pepper, salt and nutmeg. Bring the cream to a boil with a 25 cl tripel and then beat the egg mixture slowly through the beer cream and sift the whole.
Roll out the dough and coat a cake shape with the dough. Prick in to the dough several times with a fork. Then scoop the leek into the shape and overcast with the egg mixture and let it bake for 25 minutes in the preheated oven at 180 degrees Celcius (356 degrees Fahrenheit)
Remove the quiche from the oven and serve with a lovely blonde tripel.