BROCCOLI QUICHE CREPE CUPS
When I was young and just learning to cook, this was one of the first recipes I made—and I still make it.
—KRISTIN ARNETT ELKHORN, WI
PREP: 40 MIN. + CHILLING • BAKE: 30 MIN. • MAKES: 4 SERVINGS
1 1/2 cups milk
3 eggs
1 cup all-purpose flour
1/4 teaspoon salt
FILLING
1 package (10 ounces) frozen broccoli with cheese sauce
3 bacon strips, diced
1/2 cup chopped onion
2 eggs
1/4 cup milk
1. In a blender, cover and process the first four ingredients until smooth. Cover and chill 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter 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.
3. Preheat oven to 350°. Line each of four 6-oz. custard cups with a crepe; set aside. Freeze remaining crepes in a freezer bag, leaving waxed paper between each crepe, up to 3 months.
4. For filling, cook broccoli according to package directions. Cut up any larger pieces of broccoli. In a microwave-safe bowl, microwave bacon on high 2 minutes; drain. Add onion; microwave on high 3 minutes or until tender. Beat eggs and milk; stir in broccoli mixture and bacon mixture. Spoon into prepared crepe cups.
5. Bake, uncovered, 30-35 minutes or until a knife inserted near center comes out clean. Remove from the custard cups and serve immediately.