Broccoli Quiche Crepe Cups |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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 Ingredients:
1-1/2 cups milk |
3 eggs |
1 cup king arthur unbleached 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 eggs |
1/4 cup milk |
Directions:
1. In a blender, combine the milk, eggs, flour and salt; cover and process until smooth. Cover and refrigerate for 1 hour.
2. 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.
3. 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, for up to 3 months.
4. For filling, cook broccoli according to package directions. Cut up any larger pieces of broccoli. In a microwave-safe bowl, microwave bacon on high for 2 minutes; drain. Add the onion; microwave on high for 3 minutes or until tender. Beat eggs and milk; stir in broccoli mixture and bacon mixture. Spoon into prepared crepe cups.
5. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Remove from custard cups and serve immediately. Yield: 4 servings.
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