Recipes : Crepe Quiche Lorraine : Food Network

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Crepe Quiche Lorraine
Recipe courtesy Alton Brown

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

Directions

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.

Ingredients

Savory Crepes:
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

Directions
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.