Best 3 Crepe Quiche Cups Recipes

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Indulge in a culinary journey with our delectable Crepe Quiche Cups, a harmonious blend of classic French cuisine and modern convenience. These bite-sized delights offer a symphony of flavors and textures, featuring a crispy crepe shell, a creamy and savory quiche filling, and an array of customizable toppings. With just a few simple steps, you can create these elegant appetizers or brunch items that are sure to impress your family and friends.

This article presents a collection of three distinct Crepe Quiche Cup recipes, each offering a unique taste experience. The Spinach and Feta Crepe Quiche Cups provide a vibrant and tangy twist, while the Ham and Cheese Crepe Quiche Cups offer a classic combination of salty and smoky flavors. For vegetarians, the Roasted Vegetable Crepe Quiche Cups are a delightful symphony of garden-fresh flavors.

These recipes are designed for both novice and experienced cooks, with clear instructions and helpful tips to guide you through the process. Whether you're hosting a brunch party or simply looking for a creative and satisfying meal, these Crepe Quiche Cups are the perfect choice.

Let's cook with our recipes!

CREPE QUICHE CUPS



Crepe Quiche Cups image

When it comes to trying new recipes, I'm always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They're a nice change for breakfast on those holiday mornings when family is gathered around. -Sheryl Riley, Unionville, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 16 crepe cups.

Number Of Ingredients 12

2 large eggs
1 cup plus 2 tablespoons 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/8 teaspoon salt
FILLING :
1/2 pound bulk pork sausage
1/4 cup chopped onion
3 large eggs
1/2 cup 2% milk
1/2 cup mayonnaise
2 cups shredded cheddar cheese

Steps:

  • For crepe batter, in a small bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour., In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside., Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , Line greased muffin cups with crepes; fill two-thirds full with sausage mixture. Bake at 350° for 15 minutes. Cover loosely with foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 209 calories, Fat 16g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 246mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

QUICHE LORRAINE IN HERBED CREPE CUPS



QUICHE LORRAINE IN HERBED CREPE CUPS image

Categories     Cheese     Egg     Brunch     Bake

Yield 6 Servings

Number Of Ingredients 16

Crepes:
1 egg
6 T whole milk
1/2 C flour
1 1/2 C unsalted butter, melted, plus more for the pan
2 T chopped fresh herbs
1/8 t salt
1/4 C water
Quiches:
1 t unsalted butter
1/4 C sliced bacon
2 strips bacon, cooked and crumbled
4 eggs
3/4 C whole milk
salt and pepper to taste
1/4 C cheddar cheese, shredded

Steps:

  • Crepe Directions; 1. In a blender, combine all of the ingredients and pulse for 10 seconds. 2. Place the batter in the refrigerator for 1 hour to allow any bubbles to subside. Keeps for up to 48 hrs in refrigerator. 3. Heat a crepe pan over medium-low heat. Add butter to coat. 4. Pour a scant 1/4 C batter, swirl to spread evenly and cook for 30 seconds. 5. Stacked cooled crepes in plastic for several days or freeze for up to 2 months. Quiche Directions: 1. Preheat oven to 375F. 2. Melt butter an sweat the onion until translucent. 3. In a small bowl.,mix the onion and crumbled bacon together. 4. In a separate bowl, whisk the eggs with the milk and season with salt and pepper. 5. In buttered 6-cup muffin tins, place one creep in each cup, making sure that the crepe edges are slightly above the edges of the sups. 6. Spoon the bacon and onion mixture into each cup. 7. Distribute the cheese evenly among the cups. 8. Pour the egg mixture into the cups. 9. Bake 25-30 minutes, or until the egg mixture is completely set. Let rest 5 minutes before serving.

BROCCOLI QUICHE CREPE CUPS



Broccoli Quiche Crepe Cups image

When I was very young and just learning to cook, this was one of the first recipes I made. I still make these and my children do, too! -Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups milk
3 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1 package (10 ounces) frozen broccoli with cheese sauce
3 bacon strips, diced
1/2 cup chopped onion
2 large eggs
1/4 cup whole milk

Steps:

  • In a blender, combine the milk, eggs, flour and salt; cover and process until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Preheat oven to 350°. Line each of four 6-oz. custard cups with a crepe; set aside. Freeze remaining crepes in a freezer bag, leaving waxed paper between each crepe, up to 3 months., For filling, cook broccoli according to package directions. Cut up any larger pieces of broccoli. In a microwave-safe bowl, microwave bacon on high 2 minutes; drain. Add onion; microwave on high 3 minutes or until tender. Beat eggs and milk; stir in broccoli mixture and bacon mixture. Spoon into prepared crepe cups., Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Remove from custard cups and serve immediately.

Nutrition Facts : Calories 438 calories, Fat 25g fat (11g saturated fat), Cholesterol 299mg cholesterol, Sodium 669mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 2g fiber), Protein 19g protein.

Tips:

  • Use a non-stick skillet or greased pan to prevent the crepes from sticking.
  • Make sure the pan is hot enough before adding the crepe batter. This will help the crepe to cook evenly.
  • Pour the batter into the pan in a thin, even layer. This will help the crepe to cook quickly and evenly.
  • Cook the crepes over medium heat. This will help to prevent them from burning.
  • Flip the crepes when they are golden brown on the bottom and the edges start to curl up.
  • Fill the crepes with your favorite fillings and top with cheese. You can also add additional toppings, such as cooked bacon, vegetables, or herbs.
  • Bake the crepes in a preheated oven until the cheese is melted and bubbly.

Conclusion:

Crepe quiche cups are a delicious and versatile breakfast, lunch, or dinner option. They are easy to make and can be customized to your liking. With a little creativity, you can create a variety of different flavors and combinations. So next time you are looking for a quick and easy meal, give crepe quiche cups a try.

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