Delicious. The only issue is that the muffin tin tends to be difficult to clean. Adapted from a recipe of Alton Brown

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Name: Crepe Quiche Lorraine (Boom)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: French
Ingredients: 2 teaspoons Butter; 1/2 cup yellow onion sliced; 4 strips cooked bacon crumbled; 8 Eggs; 12 ounces milk; 1 teaspoon kosher salt; 1 teaspoon pepper fresh cracked; 6 ounces cheddar shredded; savory crepes recipe follows; 2 large Eggs; 3/4 cup milk; 1/2 cup Water; 1 cup Flour; 3 tablespoons melted butter; 1/4 teaspoon Salt; chopped herbs, spinach, or sun-dried tomatoes; Butter for coating the pan

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INGREDIENTS

Quiche:
2 teaspoons Butter
1/2 cup yellow onion ; sliced
4 strips cooked bacon ; crumbled
8 Eggs
12 ounces milk
1 teaspoon kosher salt
1 teaspoon pepper ; fresh cracked
6 ounces cheddar ; shredded
savory crepes ; recipe follows
Crepes:
2 large Eggs
3/4 cup milk
1/2 cup Water
1 cup Flour
3 tablespoons melted butter
1/4 teaspoon Salt
chopped herbs, spinach, or sun-dried tomatoes
Butter ; for coating the pan

Servings

INSTRUCTIONS

Quiche:

In a small saute pan, melt the butter and sweat the onions until translucent. In a small bowl, mix the onions and crumbled bacon together. In a separate bowl, whisk together the eggs and milk, and season with salt and pepper.

In a large, non-stick, 6-cup muffin tin, place one crepe into each cup. Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly. Spoon the bacon and onion mixture into each cup. Distribute the cheese evenly into the cups. Pour the egg mixture into each cup so that all of the quiches are the same size. Place into a preheated oven for 15 minutes or until the egg mixture is completely set.

Crepes:

In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. 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. When using frozen crepes, thaw on a rack before gently peeling apart.

NOTES

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Crepe Quiche Lorraine (Boom)

Quiche:
2 teaspoons Butter
1/2 cup yellow onion sliced
4 strips cooked bacon crumbled
8 Eggs
12 ounces milk
1 teaspoon kosher salt
1 teaspoon pepper fresh cracked
6 ounces cheddar shredded
 savory crepes recipe follows
 Crepes:
2 large Eggs
3/4 cup milk
1/2 cup Water
1 cup Flour
3 tablespoons melted butter
1/4 teaspoon Salt
 chopped herbs, spinach, or sun-dried tomatoes
 Butter for coating the pan

Quiche:
In a small saute pan, melt the butter and sweat the onions until translucent. In a small bowl, mix the onions and crumbled bacon together. In a separate bowl, whisk together the eggs and milk, and season with salt and pepper.

Crepes:

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Nutrition

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Serving Size: 1 Serving (389g)
Recipe Makes: 6

Calories: 1016
Calories from Fat: 686 (68%)

Amt Per Serving		% DV

	Total Fat 76.2g	102 %
	Saturated Fat 35.1g	176 %
	Monounsaturated Fat 25.5g
	Polyunsanturated Fat 6.7g
Cholesterol 1528.1mg		470 %
Sodium 1645.3mg		57 %
Potassium 640.6mg		17 %
Total Carbohydrate 23.9g		7 %
	Dietary Fiber 1g	4 %
	Sugars, other 22.8g
Protein 59g		84 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1016

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