Print Options

Back to Crepe Quiche Cups >

Include these items:

Select reviews >

Taste of Home Logo

Crepe Quiche Cups

 Crepe Quiche Cups
I enjoy trying new recipes, especially when entertaining family and friends. These unique crepe cups hold a delicious sausage-and-egg filling.
16 ServingsPrep: 40 min. + chilling Bake: 25 min.

Ingredients

  • 2 eggs
  • 1 cup plus 2 tablespoons 2% milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • FILLING :
  • 1/2 pound bulk pork sausage
  • 1/4 cup chopped onion
  • 3 eggs
  • 1/2 cup 2% milk
  • 1/2 cup mayonnaise
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

  • For crepe batter, in a small bowl, beat the eggs, milk and butter.
  • Combine flour and salt; add to egg mixture and mix well. Cover and
  • refrigerate for 1 hour.
  • In a small skillet, cook sausage and onion over medium heat until
  • meat is no longer pink; drain. In a large bowl, whisk the eggs, milk
  • and mayonnaise. Stir in sausage mixture and cheese; set aside.
  • Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter;
  • pour 2 tablespoons into center of skillet. Lift and tilt pan to coat
  • bottom evenly. Cook until top appears dry; turn and cook 15-20
  • seconds longer.

2 of 2

Crepe Quiche Cups (continued)

Directions (continued)

  • 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.
  • Line greased muffin cups with crepes; fill two-thirds full with
  • sausage mixture. Bake at 350° for 15 minutes. Cover loosely with
  • foil; bake 10-15 minutes longer or until a knife inserted near the
  • center comes out clean. Yield: 16 crepe cups.
Nutritional Facts: 1 serving (1 each) equals 209 calories, 16 g fat (7 g saturated fat), 96 mg cholesterol, 246 mg sodium, 8 g carbohydrate, trace fiber, 8 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.