Quiche Lorraine - a pancake-based pie

Votes: 1

How to Make Quiche Lorraine - Crepe Pie - Quiche Lorraine

Photo of the dish: Johnny Miller

Time: 2 hours.
Complexity: easily
Servings: 6

Instead of adding a filling of eggs, bacon, and cheese to a shortcrust pastry crust, Alton Brown uses herb pancakes as a base, placed in a muffin tin to form the cups.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For pancakes:

1 large egg
6 tablespoons whole milk
0.5 cups wheat flour
1.5 tbsp melted butter, plus more for greasing the pan
2 tbsp chopped fresh herbs
1/8 teaspoon table salt

For the pie:

1 teaspoon butter
1/4 cup chopped onion
2 slices bacon, cooked and chopped
4 large eggs
170 g whole milk (3/4 cup)
Table salt and freshly ground pepper
30 gr. grated cheddar cheese (about 1/4 cup)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, milk, flour, onions, bacon, cheddar cheese

Cooking the dish according to the recipe:

Prepare pancakes: In a blender, combine all pancake ingredients (except oil for greasing the pan) and 1/4 cup water. Blend for 10 seconds. Refrigerate the pancake batter for 1 hour; this will allow the bubbles to settle, reducing the risk of the pancakes breaking during cooking. The batter can be stored in the refrigerator for up to 48 hours.
Heat a small nonstick frying pan (about 15 cm) over low heat. Add butter to grease. Pour 1/4 cup of pancake batter into the center of the pan and spread it evenly. Cook each pancake for 30 seconds, then flip. Cook for another 10 seconds, then transfer to a cutting board. Repeat until all the batter is used, then stack the pancakes to cool. Once cooled, you can stack them and refrigerate them in sealed plastic bags for several days or freeze them for up to 2 months.

Prepare the pie: Preheat the oven to 160°C (325°F). Melt the butter in a small skillet and fry the onion until translucent. In a small bowl, combine the onion with the chopped bacon. In a separate bowl, whisk the eggs and milk together and season with salt and pepper.
In a 6-cup nonstick muffin tin, place one pancake in each bowl. Make sure the edges of the pancakes are slightly pleated and visible over the edges of the pan. Spoon the bacon-onion mixture into each bowl. Sprinkle cheese evenly over each muffin tin. Pour the egg mixture into the muffin tins, ensuring each muffin has an even shape. Place the muffin tin in the oven and bake for 25-30 minutes, or until the egg mixture is completely set. Let the muffin sit for 5 minutes before serving.

Categories:

recipe / Bakery / Savory pies / Appetizers / Canapes / / European cuisine / French cuisine / Alton Brown

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