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
- Make a batch of crepes from any standard recipe. Be sure that they’re very thin, or they’ll be too chewy.
- Saute thinly sliced onions and diced bacon. Don’t skimp on these. It’s the Lorraine part.
- 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.
- Bake at 350 degrees for about 20-30 minutes—until the egg sets up.