Poteaupré quiche


  • 1 30 x 30 cm (12 x 12-inch) square of puff pastry dough
  • 200 gm (7 oz.) of smoked bacon
  • 300 gm (¾ lb.) of Belgian endives
  • 50 gm (3 Tbsp.) of butter
  • 200 gm (7 oz.) of Poteaupré cheese
  • fresh oregano leaves
  • 300 ml (1 cup) of (heavy or light) cream
  • 4 eggs
  • 100 ml (1/3 cup) of Chimay Première ale


  1. Preheat the oven to 190°C/375°F.
  2. Line a pie pan with the puff pastry dough.
  3. Press the dough down thoroughly and cut off the excess.
  4. Cook the bacon to a golden color in a little butter.
  5. Mince the Belgian endives and add to the bacon.
  6. Leave the mixture to braise and remove the excess liquid by filtering through a sieve to avoid softening the dough.
  7. Add the diced cheese and a few leaves of oregano to the bacon-and-endives mixture.
  8. Cover the bottom of the pie crust with this mixture.
  9. Beat the eggs with the Chimay Première and cream.
  10. Pour over the quiche filling and bake in the preheated oven for 40 minutes.