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1
For the crust: Preheat the oven to 400 F.
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2
Whisk together the flour, salt, sugar, and dill in a large glass mixing bowl.
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3
Use a pastry cutter or fork to cut the butter into the flour mixture.
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4
Add the cold beer a tablespoon at a time, mixing in between, just until the mixture begins to come together.
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5
Drink the leftover beer from the can.
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6
Knead the dough into a ball on a well-floured surface, and roll it out evenly with a well-floured rolling pin.
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7
Make sure it is big enough to cover the entire pie pan.
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8
Place the crust in the pie plate, and poke several holes in the crust with a fork.
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9
Bake for 10 minutes, and remove from the oven.
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10
Lower the oven temperature to 325 F.
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11
For the filling: In a small bowl, whisk together the eggs, salt, pepper, and dill.
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12
Whisk in the milk; set aside.
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13
Line the pie crust with half of the chopped sausage, and then pour half of the egg mixture over the sausage.
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14
Top with the Provolone cheese slices, the remaining sausage and the Colby cheese.
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15
Pour the remaining egg mixture over everything.
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16
Bake for 40 to 60 minutes, or until the quiche is cooked completely through.
