RUFFLED QUICHE LORRAINE

Yield: 12 portions

Ingredients:

For Filling:

Procedure:

  1. In a bowl, mix eggs, heavy cream, and flour with wire whip thoroughly. Season with salt and white pepper. Put it aside.
  2. In a medium heat, cook bacon in sauté pan until almost crispy. Remove the bacon the pan and put them on paper towel to absorb the oil.
  3. Discard the bacon fat from the pan.
  4. Using the same pan, melt the butter and add onion. Cook the bacon until transparent and add garlic to it.
  5. Saute the garlic a couple more second. Remove from the heat.
  6. Mix. sautéed onion and garlic with bacon.

ASSEMBLY:

  1. Put each muffin tin with crepes, fill in each crepe with mix. bacon, 1 oz ea. shredder gruyere and mix. egg.
  2. Bake in 300 degrees F oven for about 20 to 30 minutes until cook.
  3. Remove from the oven.
  4. Serve while still hot.