Crepe Quiche Lorraine

Name: Crepe Quiche Lorraine
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 2 strips bacon, cooked and crumbled; 1 large egg; 4 larges eggs; 118 milliliters all-purpose flour; 2 Tbsps chopped fresh herbs; 0 teaspoons kosher salt; 6 servings Kosher salt and freshly ground pepper; 59 milliliters sliced onion; 59 milliliters ounce cheddar cheese, shredded (about; 1 teaspoon unsalted butter; 2 Tbsps unsalted butter, melted, plus more for the pan; 177 milliliters ounces whole milk; 6 Tbsps whole milk

Crepe Quiche Lorraine might be just the morn meal you are searching for. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 11g of protein, 15g of fat, and a total of 226 calories. If you have bacon, herbs, flour, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Make the crepes: In a blender, combine all of the crepe ingredients (except the butter for coating the pan) and 1/4 cup water. Pulse 10 seconds.

Ingredients you will need

Butter

Crepes

Water

Equipment you will use

Blender

Frying Pan

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 in the refrigerator.

Ingredients you will need

Crepes

Heat a small (about 6-inch) nonstick skillet over medium-low heat.

Equipment you will use

Frying Pan

Add butter to coat.

Ingredients you will need

Butter

Pour a scant 1/4 cup batter into the center of the pan and swirl to spread evenly. Cook 30 seconds and flip. Cook 10 more seconds and remove to a cutting board. Repeat until all of the batter is gone, laying the crepes out flat so they can cool. After they have cooled, you can stack them and refrigerate in sealed plastic bags for several days or freeze for up to 2 months.

Ingredients you will need

Crepes

Spread

Equipment you will use

Cutting Board

Ziploc Bags

Frying Pan

Make the quiches: Preheat the oven to 325 degrees F. In a small saute pan, melt the butter and sweat the onion until translucent. In a small bowl, mix the onion and crumbled bacon together. In a separate bowl, whisk the eggs with the milk and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Real Bacon Pieces

Butter

Onion

Egg

Milk

Equipment you will use

Whisk

Bowl

Oven

Frying Pan

In a nonstick 6-cup muffin tin, place one crepe in each cup. Make sure the edges of the crepes are slightly pleated and overlap the edges of the cups slightly. Spoon the bacon and onion mixture into each cup. Distribute the cheese evenly among the cups.

Ingredients you will need

Cheese