Olivier Poels returned to the program Historically yours on the origins of quiche Lorraine, which date back to the end of the 16th century.

The chef then delivered his recipe, which does not include cheese, in accordance with the precepts of the purists of this great classic of French gastronomy.

Lorraine quiche is a classic of French cuisine.

However, there is a debate between the supporters of the traditional recipe for this dish and those who add cheese, especially Gruyère.

But chef Olivier Poels is adamant.

According to the original recipe for quiche Lorraine, which dates back to the end of the 16th century, there is no cheese.

He told the story of this dish, before delivering his recipe on the program

Historically yours

on Europe 1. 


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A dish of popular origin, without smoked bacon at the base

"The first trace of quiche Lorraine dates from 1586. It is a handwritten mention and it is a tart which is made by the Duke of Lorraine, Charles III. This dish is said to be of popular origin. this preparation based on the leftover bread dough that was covered with a preparation that contained eggs and cream. Originally, it was very simple. The smoked bacon would come later, since the fact of smoking the bacon was a way of preserving it, ”says Olivier Poels.

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"But in this original recipe, there is no cheese, which is obviously a big debate. There are people who use grated Gruyère. But for a purist from Lorraine, this is absolutely unacceptable. . The real Lorraine quiche contains only eggs, cream, milk, bacon and dough ", slices the chef.

Finally, this dish will conquer "France from 1870, during the exodus of the Lorraine people after the Franco-Prussian war".

Olivier Poels' recipe


  • A homemade shortcrust pastry: 300 g of flour, 150 g of butter, 8 cl of water and a pinch of salt

  • Three eggs and two yolks

  • 200 grams of bacon

  • 35 cl of liquid cream

  • 35 cl of milk

  • Salt, pepper and nutmeg


The shortcrust pastry, make it yourself.

Mix all the ingredients, knead, make a ball and roll it out: your dough is done.

There is exactly five minutes.

Then, for the quiche maker, here is my secret: three eggs plus two yolks.

I add a little more yellow to give a smoother, more gourmet side to this quiche.

I take 200 grams of bacon.

Then, we make the appliance with half of liquid cream and milk, a mixture to which we add salt, pepper, and a little bit of nutmeg.

We spread our shortcrust pastry in the mold.

We pour the device and put it in an oven at 180 degrees for 40 minutes.

The ideal is to have a slightly high mold.

This will give a quiche that will be less dry and more greedy.