Crepe-Crust Quiche

Simple, fun to eat, and amazing recipe (thank you, bf)! They could be great appetizers too ;)

Ingredients

• Crepe
• One of the few recipes I do not modify in any way. I use Alton Brown's recipe and follow the instructions to a "T". It always comes out perfect. Make sure and go with the savory style and toss in some fresh chives for this particular application.
• Quiche
• 1 medium onion, diced
• 3-4 strips of bacon, diced
• 1/2 cup diced mushrooms
• 4 whole eggs, beaten
• 1.25 cups soy cream + 1/2 stick melted butter (substituted for heavy cream + milk in the traditional recipe)
• 1/2 cup finely grated parmesan
• Salt, to taste
• Pepper, to taste

Directions

1. After following the directions to prepare the crepe batter, let that sit in the fridge whilst preparing the filling.
2. Sautee the bacon, onion, and mushrooms over medium heat until the fat is well rendered out and the onions are moderately caramelized.*
3. While the sauté is going, beat the eggs, cream, salt, pepper, and melted butter until thoroughly mixed in a bowl. Make sure and save the butter till the end and add it slowly so it emulsifies well.
4. Remove the sauté contents, turn up the heat to high, and in the same pan pour in just enough of the crepe batter to cover the pan. Once the top of the crepe has set up, flip the crepe and let it brown just a little. Set aside and cover with foil to stay warm. Make sure and add just a little butter to the pan between crepes.
5. Once you have finished with the crepes, use them to line a ramekin. Fill approximately 2/3 full of the sauté mix, then pour the egg/soy/butter mixture over the top until about 90% full. Cover with the cheese and sprinkle on some more fresh cracked black pepper.
6. Place ramekins in a pre-heated 375 degree F oven and bake for 15 minutes or until crust is golden brown and the contents are somewhat set.
7. Let them cool for 10-15 minutes to fully set and not melt your tongue.
8. Bon ap!

*The beauty of a quiche is that you can substitute whatever fillers you want, so be creative and use it as an excuse to use up your leftovers, frozen veg, and pantry!