Go Back

Quiche Lorraine or Quiche Poubelle if you wish to use up everything!

Course: Snack
Cuisine: French


For the Crust:

  • 300 gr. of plain wheat flour
  • 100 gr. butter or margarine
  • 2 ½ tablespoons of water
  • A pinch of salt

For the filling:

  • 150 gr. smoked turkey or pork bacon
  • 150 gr. of cheese. I used Mozzarella and Gruyere but any hard tasty cheese could do! If you can find some Comté, I would strongly recommend it! I love the creaminess and the full nutty taste of this cheese!
  • 1 big green bell pepper or two smaller ones
  • 4 eggs
  • 200 ml milk
  • 200 gr light cream
  • A pinch of pepper.


Prepare the crust:

  • Mix the flour, the salt and the butter in a bowl to a thick crumbly texture. Add water and knead all ingredients together. Let the dough rest in the fridge for 30 minutes, wrapped in plastic foil.
  • Preheat your oven (200 C)
  • Place the dough in a quiche/tart platter and toss it towards the edges until it covers the bottom and the inner edges. Then pinch the dough with a fork. Cover the dough with aluminum foil and pre-bake it for 10 minutes in 200 degrees C

Prepare the filling:

  • Dice the bacon and the peppers and heat them up for around 10 minutes in a pan, until the bacon becomes crispy and the peppers become soft. Grate the cheese and then pour it on the crust, together with the pepper-and-bacon-mixture.
  • Whisk up the eggs, add the cream, then the milk. Add some pepper to the liquid mixture and pour it on the solid ingredients and the crust. Bake the quiche in the oven (200), for 30-40 minutes and serve warm!