 The English chefs also had a penchant for using flower petals such as roses, violets, and elder flowers.An early form of quiche can be found in "Forme of Cury", a 14th-century recipe collection, as a "Torte de Bry" with a cheese and egg yolk filling.Le Ménagier de Paris ("Parisian Household Book") written in 1393 includes a quiche recipe made with three kinds of cheese, eggs, beet greens, spinach, fennel fronds, and parsley.