Broccoli Quiche Crepe Cups

1. 1

   In a blender, combine the milk, eggs, flour and salt; cover and process until smooth. Cover and refrigerate for 1 hour.

2. 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. 3

   Preheat oven to 350u00b0. 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, up to 3 months.

4. 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 2 minutes; drain. Add onion; microwave on high 3 minutes or until tender. Beat eggs and milk; stir in broccoli mixture and bacon mixture. Spoon into prepared crepe cups.

5. 5

   Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Remove from custard cups and serve immediately.

No nutritional information available.

No additional tips available.