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Recipes: mini spinach quiche

Have quiche with a salad
Have quiche with a salad

Quiche originated in Germany, in the medieval kingdom of Lothringen, under German rule. The French later renamed it Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.

great for appetizers

The original quiche Lorraine was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was much later that cheese was added to the quiche Lorraine. If you add onions, you have quiche Alsacienne. In the beginning, the bottom crust was made from bread dough, but that has long since evolved into a puff pastry crust.

Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950's. Because of its primarily vegetarian ingredients, it was considered somehow ‘unmanly’ as in “real men don’t eat quiche.” One can find many varieties of quiche today - from the original quiche Lorraine - to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.

Some, such as these mini spinach quiche which can be made from the recipe below, are great for party snacks or for appetizers.


  • 2 cans Great Value refrigerated crescent roll dough
  • 1/4 cup onions, chopped
  • 3 slices bacon, chopped
  • 3 eggs
  • 1 cup sour cream
  • 1 (9 oz.) package frozen chopped spinach, thawed and well drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch of nutmeg
  • 1 cup mozzarella cheese


  1. Preheat oven to 350°F degrees.
  2. Sautee chopped bacon and onions in a skillet until the onions are translucent and the bacon is cooked through and allow to cool.
  3. Whisk the eggs well, and then stir in the sour cream, spinach, salt, pepper, nutmeg, and the cooked and cooled bacon and onion mixture.
  4. Fold in the mozzarella cheese.
  5. Spray 16 muffin cups with cooking spray or grease with butter, and press one triangle of crescent roll dough into each cup, sealing any holes, to form the crusts. Then fill each crust to the top with the egg mixture.
  6. Bake for approximately 20 minutes, until the crust is browned and a knife inserted in the center comes out clean.
  7. Serve warm.
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