How to Bake Crepe Quiche Lorraine

Serves: 4

Preparation time: 1 hr 20 mins

Cooking time: 40 mins

For the crepes:

For the quiches:

To make the crepes, dump all its ingredients into a blender and pulse them briefly for few seconds until they blend together to form a smooth, uniformly mixed batter.
Pour the batter into a bowl and set aside in the fridge for an hour to get rid of the air bubbles in it.
Heat a small skillet over moderately-low flame and coat it with a small knob of melted butter.
Pour in ¼ cup of the cold batter into the middle of the skillet and tilt the pan to spread it out.
Cook on side briefly for half a minute and turn it over carefully to cook the other side for another 10 seconds.
Slide it onto a chopping board and set aside until rest of the crepes is cooked using remaining batter.
To make the quiches, warm up your oven to 325 degrees F.
Add another knob of butter into the small frying pan and melt it until it foams.
Throw in the onion and sauté briefly until it becomes lucid.
Transfer it into a small bowl and crumble the fried bacon into it.
Toss them together to mix well and set aside.
Beat the eggs with milk, in a separate bowl until just combined and stir in a dash each of seasonings to taste.
Line each well of a 6-cup muffin tin with one crepe, while pleating their edges to fit well.
Spoon the filling into each crepe cup and sprinkle equal amount of cheese on top of each serving.
Top each of them with the egg-milk mixture and place it in the hot oven to bake for half an hour or until the uppermost layer of egg turns firm.
Set aside for 5 minutes to cool slightly.
Serve warm.

Image credit: Wikimedia Commons