Recipe: Breakfast Quiche Cups

Breakfast Quiche Cups
From old advertisement, typed by Joan MacDiarmid
Makes 8 crepes, 4 Servings

CREPES
1 egg, slightly beaten
3/4 cup milk
2 tsp Maxim 100% freeze-dried coffee
1/2 tsp sugar
1/2 cup all-purpose flour
1 1/2 tsp oil
1/8 tsp salt

QUICHE CUPS
8 crepes
4 bacon slices, cooked and crumbled
8 oz cream cheese, softened
2 tbsp milk
2 eggs, slightly beaten
1/4 cup grated Swiss cheese
2 tbsp chopped chives or scallions
1/8 tsp pepper

TO MAKE THE CREPES:
Combine egg, milk, instant coffee and sugar in bowl. Add flour, oil and salt, beat until smooth. Using 2 tablespoons batter for each crepe, bake in hot, lightly greased 6-inch skillet until brown on both sides.

To save time, crepes can be pre-made and frozen or refrigerated. TO MAKE QUICHE CUPS: Place crepes in 8 lightly greased muffin pans, press lightly to fit and fold over edges.

Divide half the bacon among the crepes. Beat cream cheese with milk and eggs until smooth and blended. Add remaining ingredients and spoon over bacon in cups, using about 2 tablespoons for each.

Bake at 375 F for 20 minutes, until set. Garnish with remaining bacon and serve.