The crepes create a ruffled collar on these individual quiches
making them an attractive addition to a brunch or appetizer buffet.
Make about 12 crepes. Line l2 (3″) custard or muffin cups with
l crepe each, being careful not to puncture them.
filling; l/4 cup butter
l/2 cup chopped onion
l/2 lb. mushrooms, sliced
l/2 cup shredded Swiss cheese
4 eggs
l cup whipping cream
l/2 tsp. salt
dash red pepper
To make filling: melt butter in skillet and saute onion until tender
Add mushrooms and cook 5 mins. longer. Place about 2 tbsps. mushroom
mixture in each crepe-lined cup. Sprinkle each with 2 tsps. cheese.
Beat together 4 eggs, whipping cream, l/2 tsp. salt and dash red
pepper. Pour about 3 tbsps. mixture into each cup over cheese. Bake
at 375 for 25 to 30 mins., or until knife inserted near center
comes out clean. Let stand 5 mins. before serving.
Makes 12 quiches.