Crepe Quiche Cups Recipe

5 5 3
Crepe Quiche Cups Recipe
Crepe Quiche Cups Recipe photo by Eggland's Best®
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Crepe Quiche Cups Recipe

Read Reviews
5 5 3
Publisher Photo
When it comes to trying new recipes, I'm always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They're a nice change for breakfast on those holiday mornings when family is gathered around. —Sheryl Riley, Unionville, Missouri
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 25 min.

Ingredients

  • 2 eggs
  • 1 cup plus 2 tablespoons 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 milk
  • 1/2 cup mayonnaise
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

For crepe batter, in a small mixing 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. 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.
Originally published as Crepe Quiche Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p173

Nutritional Facts

1 each: 209 calories, 16g fat (7g saturated fat), 96mg cholesterol, 246mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 8g protein.

  • 2 eggs
  • 1 cup plus 2 tablespoons 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 milk
  • 1/2 cup mayonnaise
  • 2 cups (8 ounces) shredded cheddar cheese
  1. For crepe batter, in a small mixing bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
  2. 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.
  3. 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. 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.
  4. 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.
Originally published as Crepe Quiche Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p173

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Reviews forCrepe Quiche Cups

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MY REVIEW
gina.kapfhamer User ID: 8717427 261712
Reviewed Feb. 23, 2017

"This was the perfect recipe for breakfast, especially if it's for a holiday brunch when you want to impress your family (hello, Mother's Day!). You could easily add in peppers as well. These crisped up nicely and tasted delicious. Definitely plan to make these for Easter this year."

MY REVIEW
oldfashionedgirl User ID: 6697435 161698
Reviewed May. 25, 2013

"these were perfectly elegant! i covered mine with foil nearly right away instead of waiting for 15 minutes. next time i might add a bit more flavor to the eggs. definitely make again."

MY REVIEW
malverna bosh User ID: 4702442 66512
Reviewed Apr. 26, 2012

"Served this as part of my large Easter brunch and the only thing I regret was not making more! Will be a regular brunch item from now on."

MY REVIEW
LegalSec User ID: 548619 66511
Reviewed Apr. 19, 2011

"Probably not on the wonton wrappers, they won't crisp up when baked. Why not try the phyllo mini tart cups in the freezer section by the cool whip."

MY REVIEW
marcia User ID: 14092 99759
Reviewed Apr. 18, 2011

"not a review, sorry! could you make this with wnton wrappers?"

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