Breakfast Quiche Cups

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

Crepes:
1 egg, slightly beaten
3/4 cup milk
2 tsp. Maxim 100% Freeze-dried Coffee
1/2 tsp. sugar
1/2 cup all-purpose flour
1-1/2 tsp. oil
1/8 tsp. salt

Quiche cups:
8 crepes
4 slices bacon, cooked and crumbled
8 oz. cream cheese, softened
2 tbsp. milk
2 eggs, slightly beaten
1/4 cup grated Swiss cheese
2 tbsp. chopped chives or scallions
1/8 tsp. pepper

INSTRUCTIONS

Crepes:
Combine egg, milk, instant coffee and sugar in bowl. Add flour, oil and salt; beat until smooth. Using 2 tbsp. batter for each crepe, bake in hot, lightly-greased 6-inch skillet until brown on both sides. Yield: 8 crepes.

Quiche cups:
Place crepes in 8 lightly greased muffin pans; press lightly to fit and fold over edges. Divide half the bacon among the crepes. Beat cream cheese with milk and eggs until smooth and blended. Add remaining ingredients and spoon over bacon in cups, using approximately 2 tbsp. for each. Bake at 375°F for 20 minutes, or until set. Garnish with remaining bacon and serve.

CHEF COMMENTS

To save time, crepes can be pre-made and frozen or refrigerated.

Tagged: breakfast, maincourses, quiche add tags

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