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Crepe Quiche Lorraine




Source of Recipe


Alton Brown






Recipe Introduction


These are absolutely wonderful. You can make the crepes the night before and cook the bacon. Then it just takes a few minutes to put them together the next morning. They reheat very well, too. I just microwaved for about 30 seconds and then toasted in a toaster oven.
One note - it took more like 25 minutes, instead of 15 for the quiches to be done cooking.





List of Ingredients



• 2 t. butter
  
• 1/2 c. yellow onion, sliced very thinly
  
• 4 strips cooked bacon, crumbled
  
• 8 eggs
  
• 12 oz. milk
  
• 1 t. kosher salt
  
• 1 t. pepper
  
• 6 oz. cheddar, shredded
  
• 6 savory crepes (see recipe)
  






Instructions



1. Preheat oven to 350 degrees.
   
2. In a small saute pan, melt the butter and sweat the onions until translucent. In a small bowl, mix the onions and bacon together. In a separate bowl, whisk together the eggs and milk, and season with salt and pepper.
   
3. 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 the oven for 15 minutes or until the egg mixture is completely set.