Crepe Quiche Lorraine
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Butter (melted)1 cup
Yellow Onion (sliced)2 large
Egg3 cup
Milk1 tsp
Kosher Salt1 tsp
Cracked Pepper (fresh)170 g
Cheddar (shredded)1 cup
Water1 cup
Flour1 tsp
SaltDirections:
1
Preheat the oven to 350 degrees F
2
In a small saute pan, melt the butter and sweat the onions until translucent
3
In a small bowl, mix the onions and crumbled bacon together
4
In a separate bowl, whisk together the eggs and milk, and season with salt and pepper
5
In a large, non-stick, 6-cup muffin tin, place one crepe into each cup
6
Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly
7
Spoon the bacon and onion mixture into each cup
8
Distribute the cheese evenly into the cups
9
Pour the egg mixture into each cup so that all of the quiches are the same size
10
Place into a preheated oven for 15 minutes or until the egg mixture is completely set
11
In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds
12
Place the crepe batter in the refrigerator for 1 hour
13
This allows the bubbles to subside so the crepes will be less likely to tear during cooking
14
The batter will keep for up to 48 hours
15
Heat a small non-stick pan
16
Add butter to coat
17
Pour 1 ounce of batter into the center of the pan and swirl to spread evenly
18
Cook for 30 seconds and flip
19
Cook for another 10 seconds and remove to the cutting board
20
Lay them out flat so they can cool
21
Continue until all batter is gone
22
After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months
23
When using frozen crepes, thaw on a rack before gently peeling apart