Crepe Quiche Lorraine

You're looking at 4 crepes and (right, background) more crepes!

I made Alton Brown’s Crepe Quiche Lorraine recipe from his “Crepe Expectations” episode. It’s a great concept but could have been explained so much more simply. It’s basically a quiche made in a muffin cup with the crepe as the liner instead of a pastry crust, sauteed bacon with onions on top, and filled with egg mixture with spinach or cooked veggie.  (Next time, I’ll take photos per stage of assembly and you’ll see how basic this is.)


eggs, milk, & salt for crepes

cheese, onions, bacon, & spinach for the bottom of the quiche

eggs & milk for the filler

  1. Make a batch of crepes from any standard recipe. Be sure that they’re very thin, or they’ll be too chewy.
  2. Saute thinly sliced onions and diced bacon. Don’t skimp on these.  It’s the Lorraine part.
  3. Mix eggs and milk as if you’re making scrambled eggs. Spray large muffin tins. Line each with a crepe. Spoon in bacon/onion mix. Add some flavorful cheese like Gruyere, Stilton, or bleu—shredded or chunked—and baby spinach (or cooked veggie). Fill with egg mix. You can sprinkle with cheese or dots of butter if you wish.
  4. Bake at 350 degrees for about 20-30 minutes—until the egg sets up.

One thought on “Crepe Quiche Lorraine

  1. Tisha says:

    I see a lot of interesting content on your website. You have to spend a lot of time writing, i know how to save you a lot
    of time, there is a tool that creates unique, SEO friendly articles in couple of minutes, just type in google
    – laranita’s free content source

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s