Crepe Quiche Lorraine

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Crepe Expectations

Rated: 4 stars out of 5Rate itRead users' reviews (25)

RECIPE
COMMENTS & REVIEWS(25)

Cook Time:
15 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: 1 min
Cook: 15 min
Total:: 41 min

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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.

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

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.

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Comments & Reviews

recipe Crepe Quiche Lorraine
Venka Concord, CA 11-16-2009
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Amazing recipe
Rated: 5 stars out of 5

Alton never lets me down. Yet another wonderful recipe that was easy to follow and wonderfully delicious. 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.Read more
recipe Crepe Quiche Lorraine
J Anywherei, IL 10-21-2009
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My first quiche!
Rated: 5 stars out of 5

This turned out amazing - surprising for the first time making quiche! 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. Read more
recipe Crepe Quiche Lorraine
Mary Manhattan, IL 08-16-2009
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Very "Good Eats"!!!!
Rated: 5 stars out of 5

When I saw Alton make this on his show, I had to make them. I have tried so many times to make my husband an omelet with... vegies, cheese, etc. Always was a mess and they would always fall apart. My husband is also a meat and potato man, does not like to try new things. I didn't even tell him what I was making, just called him to the table for breakfast. OMG!! He loved them. I added to mine some green peppers and tomatoes (saute in EVOO, drained on paper towels) and garlic. Had to cook just a few minutes more, egg mix stayed wet. I also forgot to take them out of the pan right away and the bottoms got soft again. Second batch turned out great. They look like little presents. I am going to make them and freeze them. The kids can take them out the night beforeThanks Alton.Read more
recipe Crepe Quiche Lorraine
Jill Indianapolis, IN 08-11-2009
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FANTASTIC!
Rated: 5 stars out of 5

I was nervous about making this, but I followed the recipe exactly and it came out delicious! Key points are the LARGE... muffin tins and using 1 oz. of crepe batter. Thanks, Alton!Read more
recipe Crepe Quiche Lorraine
Peter Morrison, CO 06-29-2009
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Surprisingly great
Rated: 5 stars out of 5

While we thought that 12 oz of milk might be a little much, and we might try it next time with 8 oz, still, this recipe made... a terrific breakfast. The only thing I might modify is to add about 30 minutes of oven time if you're cooking at altitudes (we're at 7,600 feet). We did it as a pie with a pie crust rather than the muffin tins with crepes, but the quiche still came out terrific. Read more
recipe Crepe Quiche Lorraine
chelsey san Diego, CA 05-01-2009
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Very delicious...A few helpful hints.
Rated: 4 stars out of 5

I loved this recipe. However I did figure out a few things after a little trial and error. Be sure that the muffin tins you... use are fairly deep. Mine weren't the first time I did this and it was WAY too much extra crepe around the outside. I also cooked the onions with a little bit or garlic for some extra flavor. Then if you watch the recipe you'll notice that Alton Brown actually says to just take a scoop of the crepe batter to fill the inside of these little cups. That saved me a lot of time instead of mixing up another mixture as the recipe online says. I also added freshly chopped chives to the top and some great melting cheese to the inside, that definitely made the dish. Best of luck!Read more