Drinks advice · Beer and food

Quiche Lorraine with La Goudale Ambrée

Quiche lorraine is a savoury tart of egg, cream and bacon in a shortcrust pastry. An amber beer with caramel malt suits that combination of fat and salt.

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Bottle of La Goudale Ambrée, beer

From the shelf

The bottle

La Goudale Ambrée comes from France and is 7.2 percent by volume. Amber beer owes its colour to caramelised malt, which gives notes of caramel, bread and dried fruit. The bitterness is moderate and the finish full and lightly sweet.

Order in the online shopLa Goudale Ambrée

The combination

Why this works together

Bacon is salty and the egg-and-cream filling is rich. Carbonation and bitterness carry that fat away, and the salt in the bacon in turn softens the bitterness of the beer; the two work both ways. The caramel note of the malt also echoes the baked crust and the bacon that has browned in the pan.

At the table

The dish

  • Before 6 people
  • Ready in 75 minutes
  • Type main course

What you need

  • 200 g flour
  • 100 g cold butter, diced, plus a little for greasing
  • 1 egg for the dough
  • half a teaspoon of salt
  • 2 tbsp ice-cold water
  • 200 g smoked bacon, diced
  • 3 eggs for the filling
  • 200 ml cooking cream
  • 100 ml full-fat milk
  • 100 g grated Gruyère or mature cheese
  • nutmeg
  • black pepper

How to make it

  1. Rub the flour, salt and cold butter together with your fingertips into a crumbly mixture.
  2. Add the egg and the water and knead briefly into a ball. Wrap it in cling film and chill it in the fridge for 30 minutes.
  3. Preheat the oven to 190 degrees.
  4. Roll out the dough and line a greased 26 centimetre tart tin with it. Prick the base with a fork.
  5. Lay baking paper with baking beans on it and bake the base for 15 minutes. Remove the beans and the paper and bake for another 5 minutes.
  6. Meanwhile, fry the bacon in a dry frying pan until brown and let it drain on kitchen paper.
  7. Whisk the eggs with the cream and the milk. Season with nutmeg and pepper; salt is not needed, as the bacon and the cheese bring that.
  8. Spread the bacon and half of the cheese over the base, pour the egg mixture over it and sprinkle the rest of the cheese on top.
  9. Bake the quiche for 30 to 35 minutes, until the filling has set and the top is brown. Let it stand for 10 minutes before you cut it.

In the glass

Serving

Serve at 7 to 9 degrees in a flute glass. Hold the bottle a hand's width above the glass and keep pouring evenly until there is a head of one finger; that is enough to let the carbonation work without the glass filling up with foam.

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