Crepe Quiche Lorraine Recipe
Alton Brown's crepe quiche Lorraine merges a bacon and cheese-filled egg custard with a crepe crust for the ultimate French brunch dish.
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Cooking tools:
- Blender
- Skillet
- Saute pan
- Muffin tin
- Oven
- Stove
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Measuring cup
- Cutting board
- Refrigerator
- Freezer
- Zip-top bag
Ingredients
- 1 large egg
- 6 tablespoons whole milk
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons unsalted butter, melted, plus more for the pan
- 2 tablespoons chopped fresh herbs, such as parsley and dill
- 1/4 cup water
- Pinch kosher salt
- 1 teaspoon unsalted butter
- 1/4 cup sliced onion
- 2 strips bacon, cooked and crumbled
- 4 large eggs
- 3/4 cup whole milk
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/4 cup shredded cheddar cheese
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