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.
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Aduragbemi Aishat
aishat.a@hotmail.comThis crepe quiche looks delicious! I'm going to have to try it soon.
Shiloh Cousins
s.cousins53@yahoo.comI can't wait to try this recipe!
Madhav Gahatraj
g.m60@yahoo.comThis quiche is a keeper! I will definitely be making it again.
Mahesh Khanal
mahesh25@hotmail.frThe crepe quiche was a great success! It was easy to make and everyone loved it.
Rina
rina@aol.comThe crepe quiche was a bit too rich for me. I think I would have liked it better with a lighter filling.
Violet Malete
malete-v51@aol.comThis quiche was a bit bland for my taste. I think I would have liked it better with more cheese or bacon.
Binder Kharoud
binder-kharoud@gmail.comI wasn't sure what to expect from this recipe, but I was pleasantly surprised. The crepes were easy to make and the quiche was delicious. I will definitely be making this again.
StrangeRyan
strangeryan97@aol.comThe crepe quiche was a delicious and unique dish. The crepes were light and fluffy, and the filling was rich and creamy. I would definitely recommend this recipe to anyone looking for a new and exciting quiche recipe.
Bukola Olasinde
bukola@aol.comThis quiche was a bit more work than I expected, but it was worth it. The crepes were a bit tricky to make, but I got the hang of it after a few tries. The filling was delicious and the quiche was a big hit with my friends.
Linsey Devine
linsey.devine28@gmail.comI made this quiche for my family and they all loved it! The crepes were a nice change from the traditional pie crust and the filling was delicious. I will definitely be making this again.
Tino Martin
martin_tino@yahoo.comI love the combination of the crispy crepes and the creamy filling. This quiche is perfect for a special occasion or a weekend brunch.
Manna Bhatti
manna79@yahoo.comThis quiche was a hit at my brunch party! Everyone loved the unique crepe crust and the cheesy, bacon-filled interior. It was also surprisingly easy to make.
youssef Eissa
e_y48@gmail.comThis was the best quiche I've ever had! The crepes were so light and fluffy, and the filling was rich and flavorful. I will definitely be making this again.