Two great French creations rolled into one yummy package. I am not really sure if these qualify as quiche filled crêpes, or crêpe crusted quiche. Either way, they are delicious for breakfast as well lunch, served on a bed of arugala or even for a light dinner with pesto'ed mashed potatoes and/or a mixed herb salad.
I have not made these in a looooooong time. In fact, I think the last time these graced the table was April in the year 2008 BB (Before Blog) Thus is was, while watching the crêpe challenge on Hell's Kitchen last week, that my appetite was suddenly whet for these individual packages of deliciousness.
You will need BIG muffin tins... Sometimes referred to as Texas sized muffin tins. This makes about 11 quiche/crêpes.
1 recipe Savory Crêpes without Buckwheat (you will have extra crêpes, but this allows for accidental tearing)
12 large Eggs
6 TB Mayonnaise (I used my own, made with White Wine Vinegar & Spicy Brown mustard)
1/2 cup Whole Milk
1/3 cup Orange Juice
1/2 cup Half and Half
1 tsp Fine ground Green pepper
Pinch or 2 of Kosher Salt
16 oz Broccoli, chopped
1 Shallot, minced
2 1/2 cups (10 oz) Shredded Extra Sharp Cheddar; Divided
Preheat oven to 350 degrees
In a large bowl, whisk the eggs till the yolks and whites are homogeneous.
Add Mayonnaise, Milk, Orange Juice and 1/2 & 1/2; Whisk to combine.
Add Green Pepper, Salt, Shallot and 2 cups of the Cheddar Cheese; whisking again.
Fold in Broccoli.
Hold your crêpes up to the light to ensure there are not little holes to allow the custard to leak out, then arrange them in a sprayed muffin tin, folding as needed. (I won't lie, this is a little tricky as the crêpes seldom wish to cooperate).
Ladle mixture into crêpe lined muffin tins, very carefully or you may end up with custard down in the tin, which will cause them to stick, regardless of the cooking spray.
Gently adjust the folds of the crêpes.
Don't be too discouraged, sometimes the crêpes tear, no matter how careful you are...
Once all the Crêpes have been filled.....
Divide the remaining 1/2 cup of Cheddar cheese between the quiche filled crêpes.
Bake for 15 minutes, then cover the crêpes with aluminum foil to prevent over-browning the delicate edges and bake an additional 15 minutes.
Allow to cool fore 5 minutes (they will sink a little bit as the quiche cools) before removing carefully from the tins and cooling on a wire rack.
Serve warm.
Mangia!!
~~
I have not made these in a looooooong time. In fact, I think the last time these graced the table was April in the year 2008 BB (Before Blog) Thus is was, while watching the crêpe challenge on Hell's Kitchen last week, that my appetite was suddenly whet for these individual packages of deliciousness.
You will need BIG muffin tins... Sometimes referred to as Texas sized muffin tins. This makes about 11 quiche/crêpes.
Crêpes de Quiche
1 recipe Savory Crêpes without Buckwheat (you will have extra crêpes, but this allows for accidental tearing)
12 large Eggs
6 TB Mayonnaise (I used my own, made with White Wine Vinegar & Spicy Brown mustard)
1/2 cup Whole Milk
1/3 cup Orange Juice
1/2 cup Half and Half
1 tsp Fine ground Green pepper
Pinch or 2 of Kosher Salt
16 oz Broccoli, chopped
1 Shallot, minced
2 1/2 cups (10 oz) Shredded Extra Sharp Cheddar; Divided
Preheat oven to 350 degrees
In a large bowl, whisk the eggs till the yolks and whites are homogeneous.
Add Mayonnaise, Milk, Orange Juice and 1/2 & 1/2; Whisk to combine.
Add Green Pepper, Salt, Shallot and 2 cups of the Cheddar Cheese; whisking again.
Fold in Broccoli.
Hold your crêpes up to the light to ensure there are not little holes to allow the custard to leak out, then arrange them in a sprayed muffin tin, folding as needed. (I won't lie, this is a little tricky as the crêpes seldom wish to cooperate).
Ladle mixture into crêpe lined muffin tins, very carefully or you may end up with custard down in the tin, which will cause them to stick, regardless of the cooking spray.
Gently adjust the folds of the crêpes.
Don't be too discouraged, sometimes the crêpes tear, no matter how careful you are...
Once all the Crêpes have been filled.....
Divide the remaining 1/2 cup of Cheddar cheese between the quiche filled crêpes.
Bake for 15 minutes, then cover the crêpes with aluminum foil to prevent over-browning the delicate edges and bake an additional 15 minutes.
Allow to cool fore 5 minutes (they will sink a little bit as the quiche cools) before removing carefully from the tins and cooling on a wire rack.
Serve warm.Mangia!!
~~
I see why you were still up at 1:40 am.
ReplyDeleteThat's so gorgeous I'd eat them like pop corn. My God, I'm so drooling
Those are just so dang cute. What a unique way to use crepes. I bet they are delicious!
ReplyDeleteOMG...these look so good!
ReplyDeleteyum! seriously. I would love one for breakfast. soo...would these work in ramekins? How fun would it be to present these babies at one of the potlucks at work.
ReplyDeleteYUM!YUM!YUM! Thats all I have to say. Ok and maybe DEEElicious!
ReplyDeleteNice. Heh, it's funny, I'm making something similar (although much less fancy) today. Those look wicked good, I would definitely eat several.
ReplyDeleteHmmm I'd never considered making quiches with crêpes... quiche de crêpe... will have to try that!!
ReplyDeleteHow fun are those!! What a great idea for a brunch party :)
ReplyDeleteGorgeous! I have no doubt that they taste as good as they look!
ReplyDeleteOMG those look good. I think this will finally force me to try my hand at making crepes.
ReplyDelete