Best 2 Crepe Quiche Lorraine Recipes
Indulge in a culinary journey with our delightful crepe quiche Lorraine, a harmonious blend of classic French flavors and textures. This savory dish combines the delicate crepes with a creamy, savory filling of bacon, cheese, and eggs, resulting in a tantalizing combination of crispy, tender, and gooey textures. Whether you're a seasoned chef or a home cook looking to impress, our carefully curated recipes offer a range of options to suit your skill level and preferences. From the traditional crepe quiche Lorraine to variations featuring spinach, mushrooms, and smoked salmon, each recipe promises a unique taste experience. Embark on this culinary adventure and discover the perfect crepe quiche Lorraine to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
CREPE QUICHE LORRAINE
Provided by Alton Brown
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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. 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.
- Heat a small (about 6-inch) nonstick skillet over medium-low heat. Add butter to coat. 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.
- 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.
- 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. Pour the egg mixture into the cups so all the quiches are the same size. Transfer to the oven; bake 25 to 30 minutes, or until the egg mixture is completely set. Let rest 5 minutes before serving.
QUICHE LORRAINE IN HERBED CREPE CUPS
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.
Tips:
- Use a good quality non-stick skillet or crepe pan for best results. If you don't have one, make sure to grease the pan well before cooking each crepe.
- Make sure the crepe batter is thin enough to spread easily, but not too thin that it tears. The consistency should be similar to heavy cream.
- Heat the pan over medium heat before cooking the crepes. If the pan is too hot, the crepes will cook too quickly and won't have a chance to set properly.
- Pour a small amount of batter into the pan, just enough to cover the bottom. Swirl the pan around to evenly distribute the batter.
- Cook the crepe for about 1-2 minutes per side, or until it is golden brown and cooked through.
- For the quiche filling, use high-quality ingredients for the best flavor. Fresh eggs, heavy cream, and Gruyère cheese are all essential.
- Season the quiche filling generously with salt and pepper. You can also add other herbs and spices, such as nutmeg, thyme, or chives, to taste.
- Bake the quiche until it is set in the center and the top is golden brown. This usually takes about 30-35 minutes.
- Let the quiche cool slightly before serving. This will help it to set and make it easier to slice.
Conclusion:
Crepe quiche Lorraine is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover crepes. With a few simple tips, you can easily make this classic French dish at home. So next time you're looking for a special meal to impress your friends or family, give this recipe a try!
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