Crepe Quiche Lorraine (Grain-Free, Gluten-Free, Paleo, Gaps)
If you want to add more gluten free, paleolithic, and ketogenic recipes to your collection, Crepe Quiche Lorraine (Grain-Free, Gluten-Free, Paleo, Gaps) might be a recipe you should try. This recipe serves 12 and costs 46 cents per serving. One serving contains 132 calories, 6g of protein, and 11g of fat. It is a very reasonably priced recipe for fans of Mediterranean food. This recipe is liked by 656 foodies and cooks. Head to the store and pick up onion, black pepper, butter, and a few other things to make it today. Plenty of people really liked this side dish. It is brought to you by Deliciously Organic. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 27%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Thumbprint Cookies (Grain Free, Paleo, Primal, Gluten Free, Gaps), Apple Cake (Grain Free, Paleo, Gluten Free, Gaps), and Chicken Parmesan with Zucchini Noodles (Grain Free, Paleo, Primal, Gaps, Gluten Free).
Servings: 12
Ingredients:
3 pieces bacon, chopped
1/8 teaspoon freshly ground black pepper
3 tablespoons butter or ghee, plus more for frying the crepes
2 tablespoons cilantro
1/4 cup coconut flour
1 cup whole milk or coconut milk
3/4 cup whole milk or dairy-free milk
6 eggs
2 tablespoons flat leaf parsley
1/2 small onion, chopped
1/2 teaspoon Celtic Sea salt
1/2 cup shredded cheddar cheese
Equipment:
blender
frying pan
spatula
baking sheet
muffin tray
oven
slotted spoon
bowl
whisk
Cooking instruction summary:
Place milk, coconut flour, eggs, butter and sea salt in a blender and blend until smooth. Add parsley and cilantro then pulse 10 times until herbs are finely chopped (if you pulse too many times, the herbs will grind up too fine and the batter will become green). Put batter in the fridge and chill for 1 hour or overnight.Heat a small 6-inch skillet over medium heat. Place a small pat of butter or ghee on the pan and swirl to coat. Pour 2 tablespoons batter onto the middle of the pan and swirl to spread evenly. Cook until bottom side is just turning golden brown, about 30 seconds. Using a spatula, flip the crepe and cook an additional 10 seconds. Remove from the pan and place on a baking sheet. Repeat with remaining batter. Preheat oven to 325ºF and adjust rack to middle position. In a well-oiled muffin tin, place one crepe in each muffin cup. Make sure the edges of the crepes are slightly pleated and hanging over the edge of the cups. Place bacon in a medium skillet over medium heat. Cook until bacon is crispy, about 4-5 minutes. Add chopped onion and cook an additional 2 minutes until onion is just turning translucent. Using a slotted spoon, transfer onion and bacon to a small bowl. Whisk eggs, milk, sea salt and pepper in a measuring glass. Spoon a teaspoon of the bacon and onion mixture into each crepe cup. Divide cheese evenly among cups. Pour a bit of egg mixture into each crepe cup, dividing evenly. Bake for 20 minutes until eggs are set. Cool for 5 minutes. Serve.
Step by step:
1. Place milk, coconut flour, eggs, butter and sea salt in a blender and blend until smooth.
2. Add parsley and cilantro then pulse 10 times until herbs are finely chopped (if you pulse too many times, the herbs will grind up too fine and the batter will become green). Put batter in the fridge and chill for 1 hour or overnight.
3. Heat a small 6-inch skillet over medium heat.
4. Place a small pat of butter or ghee on the pan and swirl to coat.
5. Pour 2 tablespoons batter onto the middle of the pan and swirl to spread evenly. Cook until bottom side is just turning golden brown, about 30 seconds. Using a spatula, flip the crepe and cook an additional 10 seconds.
6. Remove from the pan and place on a baking sheet. Repeat with remaining batter. Preheat oven to 325ºF and adjust rack to middle position. In a well-oiled muffin tin, place one crepe in each muffin cup. Make sure the edges of the crepes are slightly pleated and hanging over the edge of the cups.
7. Place bacon in a medium skillet over medium heat. Cook until bacon is crispy, about 4-5 minutes.
8. Add chopped onion and cook an additional 2 minutes until onion is just turning translucent. Using a slotted spoon, transfer onion and bacon to a small bowl.
9. Whisk eggs, milk, sea salt and pepper in a measuring glass. Spoon a teaspoon of the bacon and onion mixture into each crepe cup. Divide cheese evenly among cups.
10. Pour a bit of egg mixture into each crepe cup, dividing evenly.
11. Bake for 20 minutes until eggs are set. Cool for 5 minutes.
12. Serve.
Nutrition Information:
covered percent of daily need
