Best Crepe Quiche Cups Recipes

CREPE QUICHE CUPS

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.

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.

BROCCOLI QUICHE CREPE CUPS

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.

CREPE QUICHE CUPS RECIPE

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 near the center comes out clean. Yield: 16 crepe cups.