Black Abbey Revolutions IPA + Mom's Hamburger Quiche

Twas the night before the night before Christmas and all thru the house, not a creature was stirring, not even Lana after working 9 straight hours at Party Mart...

It's a busy time of year for everyone! The closer it gets to Chtistmas, the less time I want to spend on preparing dinner. Dear Santa, I would like one personal chef. Thanks!

So if I can make a one dish kind of meal, sign me up. This recipe is for my mom's hamburger quiche which is a rich, savory creamy pie full of lean beef, cheese and rounded out by a flaky buttery crust. Do you hear what I hear? It's a bell ringing but it's the oven preheating!

I chose to pair this meal with the Black Abbey's Revolutions IPA that clocks in at 5.5% ABV & 100 IBUs. It is brewed using smoked malt & rye, with aromas of pine & toast leading to a full bodied richness with notes of pumpernickel, smoke & spice finishing in an arsenal of resinous piney hops. *self high-five*

The smokey rich palate complements the beef in the recipe while the unrelenting hops cut their way thru the cheese landing directly into the flaky buttery crust. The carbonation helps lift the fat from the meat & cheese to showcase the savory flavors of the dish. It also cleanses your palate preparing you for another bite! Match made in heaven.

See below for the recipe and get your growler filled at Black Abbey in Nashville to relive this epic tale. Cheers!

• Hamburger Quiche
  

• 
  Serves 4
  
  Ingredients: 
  
  1/2lb ground chuck
  
  1/2 cup chopped onion
  
  1/2 cup mayo
  
  1 tbsp cornstarch 
  
  3/4 cup grated cheddar
  
  3/4 cup grated Swiss 
  
  2 eggs
  
  1/2 cup milk
  
  1 4oz can mushrooms sliced/drained
  
  9inch unbaked pie crust
  
  Salt & pepper
  
  1. Preheat oven to 350 degrees
  
  2. Brown meat, onion & drain fat
  
  3. Combine eggs, milk, mayo, cheese & mushrooms. Add to meat mixture & pour into pie crust.
  
  4. Bake 30-45 min until done!