Fluted Quiche Cups

These individual quiche cups use homemade crepes instead of pastry dough for the crust, pressed into muffin tins to form delicate, fluted shells. The filling is browned sausage and onion mixed with cheddar cheese, eggs, milk, and mayonnaise for an extra-rich custard that bakes up creamy and golden.

The crepe batter needs at least an hour in the fridge before cooking. This resting time lets the flour fully hydrate and the bubbles settle, which makes thinner, more pliable crepes that mold neatly into muffin cups without cracking.

The mayonnaise in the filling isn’t just for richness. It emulsifies the eggs and milk into a smoother custard that sets evenly without any rubbery spots.

Kitchen Tips

• Fill the crepe-lined cups only ¾ full. The custard puffs as it bakes and will overflow if overfilled.
• Cover with foil halfway through baking to prevent the crepe edges from browning too fast while the custard sets.
• Let them cool slightly before removing from the tin. The crepe cups are delicate when hot.
• These freeze perfectly. Freeze in the muffin tins first, then pop them out and store in freezer bags. Reheat straight from frozen.

Variations

• Use bacon or ham instead of sausage for a different meat filling.
• Add diced bell peppers or spinach to the sausage mixture for a vegetable-forward version.
• Swap cheddar for Swiss or Gruyere for a more traditional French quiche flavor.