Apple and Smoked Pork Quiche
Availability varies by market
Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes. With Belgian Moon’s mild hints of ground coriander and orange peel picks up beautifully the nutmeg in the quiche while the refreshing, smooth finish cuts through the richness of the smoked pork.
- 1 12” prepared pie crust OR 2 x 9” pie crust
- 1 tbsp. (15g) unsalted butter
- 1 large onion, diced
- 4 cloves of garlic, thinly sliced
- 400g smoked pork, diced
- ½ cup (220ml) Belgian Moon (optional)
- 2 granny smith apples, peeled, cored and thinly sliced
- 2 tbsp. (30g) thyme, picked and chopped
- Kosher salt and freshly cracked pepper
- 6 large eggs
- ¾ cup (190ml) heavy cream
- ½ tsp. (2g) freshly grated nutmeg
- 2 green onions, thinly sliced
- 1 cup (240g) Gruyère cheese, shredded
- Preheat oven to 375 degrees Fahrenheit.
- Bake the pie crust for about 20 minutes until the edges are golden brown.
- Meanwhile, in a large skillet, melt the butter over medium high heat, and sweat the garlic and onions. Season with salt and pepper.
- Add Belgian Moon (optional), the smoked pork, apples and thyme and cook for 10-15 minutes until the beer has reduced, and the apples are soft and beginning to turn golden brown. Remove from heat.
- In a mixing bowl, whisk together the eggs, cream, nutmeg, salt and pepper.
- Pour the bacon apple mixture into the pie crust and then pour in the egg mixture. Top with the green onions and cheese.
- Bake for 40-45 minutes until the center is set and the top is golden brown.
- Let stand for 10 minutes before serving.