Spinach and Mushroom Quiche Paired with Hitachino Nest White Ale

This is actually one of the most successful pairings I've tasted. Two wonderfully light and fresh components: a delicious quiche (mine included spinach, mushrooms, cheese, and onions) paired with a slightly tart witbier. Hitachino Nest White Ale, like most witbiers, is a perfect pairing for these kinds of brunch foods. You get all of that awesome spice, citrus, and yeast flavor (possibly my favorite flavors in beers) paired with a fluffy quiche and a citrusy salad.  The creamy lemon dressing I used for the salad really took the pairing to the next level. It was a perfect match for the refreshing citrus notes in the beer. With every bite and sip back and forth, each component of the pairing tasted better and more interesting. That's what beer pairings are really all about: combining beer and food to allow the the flavors of each to shine through. 

Anyway, I have to say, I can make a pretty damn good quiche. I think the key to a perfect quiche is to not use too many eggs because it becomes too dry. But that's just my opinion. I do about 3 eggs, 1 1/2 cups of heavy cream (or half and half), 1 cup of cheese, and then whatever I want to fill it with. For this, I sauteed the mushrooms and onions first and then layered them and the spinach into the crust followed by the cheese and the egg/cream/seasonings mixture. Then just bake until set.