Crepe Quiche Lorraine

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Very tasty! I did however cheat and used store purchased crepes. I recommend trimming the tops of the crepes after putting them in the muffin tin because they will burn in the oven. I altered the recipe a tad and added finely cubed roasted red bell pepper, only used 6 egg equivalents (3 eggs, 3 portions EggBeaters, 3/4 cup milk, Adobo seasoning in lieu of salt & pepper, and added a tsp of parmesan to the top of each muffin. Okay, so maybe I changed it a lot... but it was good! :

And as other reviews have stated, I needed to add about 10-12 additional minutes to the baking time.

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Made these for the first time last night bc I was looking for another French dish to go with French onion soup.

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!

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I made these for a baby shower - very impressive and delicious. Used popover pans instead of muffin tins. My friends continue to ask me to make them again! Thanks for a very creative dish.

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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.

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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.

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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.

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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!

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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.

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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!

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I cook A LOT! But I could not get the eggs to set. I tested this recipe four times and could never get the eggs to set correctly. This is the only Alton recipe I've done that did not work. I love all of his recipe's however this one was a bust. Moving on...