Quiche Lorraine In Herbed Crepe Cups

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   Crepe Directions;

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   1. In a blender, combine all of the ingredients and pulse for 10 seconds.

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   2. Place the batter in the refrigerator for 1 hour to allow any bubbles to subside. Keeps for up to 48 hrs in refrigerator.

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   3. Heat a crepe pan over medium-low heat. Add butter to coat.

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   4. Pour a scant 1/4 C batter, swirl to spread evenly and cook for 30 seconds.

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   5. Stacked cooled crepes in plastic for several days or freeze for up to 2 months.

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   Quiche Directions:

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   1. Preheat oven to 375F.

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   2. Melt butter an sweat the onion until translucent.

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

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

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    5. In buttered 6-cup muffin tins, place one creep in each cup, making sure that the crepe edges are slightly above the edges of the sups.

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    6. Spoon the bacon and onion mixture into each cup.

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    7. Distribute the cheese evenly among the cups.

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    8. Pour the egg mixture into the cups.

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    9. Bake 25-30 minutes, or until the egg mixture is completely set. Let rest 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

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