Recipe: Crepe Quiche Lorraines (baked in muffin pan cups, Alton Brown recipe)

CREPE QUICHE LORRAINES

2 teaspoons butter
1/2 cup sliced yellow onion
4 strips cooked bacon, crumbled
8 eggs
12 ounces milk
1 teaspoon kosher salt
1 teaspoon freshly-cracked black pepper
6 ounces cheddar cheese, shredded
6 Savory Crepes (recipe follows)
Butter (for coating pan)

Preheat the oven to 350 degrees F.

In a small saute pan, melt the butter and sweat the onions until translucent.

In a small bowl, mix the onions and crumbled bacon together.

In a separate bowl, whisk together the eggs and milk, and season with salt and pepper.

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 a preheated oven for 15 minutes or until the egg mixture is completely set.

Makes 6 servings

SAVORY CREPES
Makes 17 to 22 crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/4 teaspoon salt
1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes
Butter (for coating pan)

In a blender, combine all of the ingredients and pulse for 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.

WHEN READY TO COOK:
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Source: Good Eats with Alton Brown (Show # EA-1E09) TV Food Network