Irish Quiche

For the crust:
Preheat the oven to 400 F.

Whisk together the flour, salt, sugar, and dill in a large glass mixing bowl. Use a pastry cutter or fork to cut the butter into the flour mixture. Add the cold beer a tablespoon at a time, mixing in between, just until the mixture begins to come together. Drink the leftover beer from the can.

Knead the dough into a ball on a well-floured surface, and roll it out evenly with a well-floured rolling pin. Make sure it is big enough to cover the entire pie pan. Place the crust in the pie plate, and poke several holes in the crust with a fork.

Bake for 10 minutes, and remove from the oven. Lower the oven temperature to 325 F.

For the filling:
In a small bowl, whisk together the eggs, salt, pepper, and dill. Whisk in the milk; set aside.

Line the pie crust with half of the chopped sausage, and then pour half of the egg mixture over the sausage. Top with the Provolone cheese slices, the remaining sausage and the Colby cheese. Pour the remaining egg mixture over everything.

Bake for 40 to 60 minutes, or until the quiche is cooked completely through.