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CREPE QUICHE LORRAINE

By Alton Brown
  • 120 minutes
  • Serves

INGREDIENTS

1

large egg

6 tbsp

whole milk

1/2 cup

all-purpose flour

1 1/2 tbsp

unsalted butter, melted, plus more for the pan

2 tbsp

chopped fresh herbs

1/8 tsp

kosher salt

1 tsp

unsalted butter

1/4 cup

sliced onion

2

strips bacon, cooked and crumbled

4

large eggs

6 oz

whole milk (3/4 cup)

Kosher salt and freshly ground pepper

1 oz

cheddar cheese, shredded (about 1/4 cup)