Broccoli Quiche Crepe Cups

By s_curtis444

Ingredients

• FILLING:
• 1 1/2 c. milk
• 3 eggs
• 1 c. flour
• 1/4 tsp. salt
• 1 pkg. broccoli w/ cheese sauce
• 3 bacon strips, diced
• 1/2 c. chopped onion
• 2 eggs
• 1/4 milk

Preparation

Step 1

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

Heat a lightly greased 8" nonstick skillet over med. heat; pour 2 tbsp. batter into the center of the skillet. Lift and tile pan to coat bottom evenly. Cook till 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 between.

Line each of four 6oz. custard cups w/ crepe; set aside. Freeze remaining crepes in a freezer bag, leaving wax paper between each, for up to 3 months.

For filling, cook broccoli according to package directions. Cut up any larger pieces of broccoli. Microwave bacon on high 2 mins.; drain. Add the onion; microwave on high 3 mins. or till tender. Beat eggs and milk; stir in broccoli mixture and bacon mixture. Spoon into prepared crepe cups.

Bake, uncovered, at 350 for 30-35 mins. or till knife inserted into center comes out clean. Remove from the custard cups and serve immediately.