| Level: | Intermediate |
| Total: | 41 min |
| Prep: | 25 min |
| Inactive: | 1 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 41 min |
| Prep: | 25 min |
| Inactive: | 1 min |
| Cook: | 15 min |
| Yield: | 6 servings |
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 fresh cracked pepper
- 6 ounces cheddar, shredded
- 6 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
- 1/4 cup chopped herbs, spinach, or sun-dried tomatoes
- Butter, for coating the pan
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 530 |
| Total Fat | 37 g |
| Saturated Fat | 18 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 352 mg |
| Sodium | 638 mg |
| Serving Size | 1 of 6 servings |
| Calories | 530 |
| Total Fat | 37 g |
| Saturated Fat | 18 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 352 mg |
| Sodium | 638 mg |
Reviews
And as other reviews have stated, I needed to add about 10-12 additional minutes to the baking time.
The crepes turned out great, I added chopped spinach and thyme. The 8 eggs + 12oz milk made too much filling, although I think the muffin-pan I used was too small (I used a disposable aluminum one from the grocery store, not very sturdy either)…& As others mentioned, I had to bake for almost 30min for the eggs to set.
In the end, they tasted good, although they fell apart a bit taking them out of the pan. I would make again, but I will invest in a real muffin pan first!
I had a minor mishap bringing groceries in, and dropped a carton of eggs. I lost only one, but 9 others had cracked shells. What to do? I came across this recipe and we ended up having it for dinner with Caesar salad.
I didn’t have fresh herbs, so I used dried tarragon, thyme, chives, and sage in the savory crepe mix. I figured adding a bit more and allowing the crepe mix an additional 1/2 hour in the fridge would work in a pinch – and it did.
I used turkey bacon and vidalia onions for the quiche mixture. Next time, I think I will add some broccoli or spinach.
I have never made a crepe or attempted quiche. As my first try, it was a hit and will be added to my dependable recipes file.
I made it in a pie pan (9in) rather than the muffin cups. I used a pre-made pie crust just to cheat a little. I took the recommendation of some other reviewers and reduced that amount of salt (1/2 tsp) and milk (8oz). The baking time seemed longer (maybe 25-30 minutes). We baked it until it had a nice golden brown top.