‘Poteaupré’ quiche


  • 1 square puff pastry, 30 x 30 cm
  • 200 g smoked bacon
  • 300 g chicory
  • 50 g butter
  • 200 g Poteaupré cheese
  • fresh oregano leaves
  • 3 dl culinary cream
  • 4 eggs
  • 1 dl Chimay Red Cap


  1. Preheat the oven to 190°C.
  2. Line a tin with the puff pastry.
  3. Press down the pastry and trim.
  4. Brown the bacon in a little butter.
  5. Cut the chicory into thin slices and add to the bacon.
  6. Leave to braise and drain off the excess liquid through a sieve.
  7. This will avoid softening the pastry.
  8. Add the pieces of cheese and a few leaves of oregano to the chicory-bacon mixture.
  9. Spread over the puff pastry base.
  10. Beat the eggs with the Chimay Red Cap and the culinary cream.
  11. Pour over the quiche and cook in the preheated oven for about 40