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I am not really sure if these qualify as quiche filled crepes, or crepe crusted quiche. Either way, they are delicious for breakfast as well lunch, served on a bed of Frisee or even for dinner with pesto'ed mashed potatoes.

You will need BIG muffin tins... Sometimes referred to as Texas sized muffin tins. This makes about 11 quiche/crepes. I made a batch and a half to take to work on Friday morning. I took a picture of Round 1, I still had another pan in the oven.


  • 1 recipe basic Savory Crepes without buckwheat (12-15 crepes, this allows for accidental tearing)
  • 12 large eggs
  • 1/2 cup whole milk
  • 1/2 cup Half and half
  • 20 oz Broccoli, chopped
  • 2 1/2 cups Shredded Sharp Cheddar; Divided
  • 1 tsp Fine ground Green pepper
  • 1 bunch of Scallions, Sliced thin (White and light green parts only)
  • 6 TB Mayonnaise (I used my own, made with Key Lime juice instead of Lemon Juice)
  • 1/3 Blood Orange Juice


  • Make the crepes and let cool.
  • Preheat oven to 350
  • In a large bowl, whisk the eggs to break up the yolks.
  • Add Mayonnaise, Milk and 1/2 & 1/2; Whisk to combine.
  • Add Green Pepper, Salt, Broccoli, and 2 cups of the Cheddar Cheese.
  • Mix well.
  • Arrange crepes in muffin tin, folding as needed, this is a little difficult as the crepes seldom wish to cooperate.
  • Ladle mixture into crepe lined muffin tins.
  • Sprinkle a little of the remaining cheddar on top of the custard mixture.
  • Bake for 15 minutes.
  • Cover the crepes with aluminum foil to prevent over browning of the delicate edges and bake another 15 minutes.

Categories: Brunch  Crepe  Dairy  Eggs  French  Lunch  Main Dish 
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