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

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Ingredients

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.