Turkey Sausage Quiche In Crepe Cups Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Skim milk | 1/3 Cup (16 tbs) | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Vegetable oil | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Vegetable cooking spray | ||
| Turkey sausage | 4 Ounce, chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Egg substitute | 1 Carton (1l), frozen | |
| Skim milk | 1/2 Cup (16 tbs) | |
| 2 tablespoons instant nonfat dry milk powder | ||
| All purpose flour | 1 Tablespoon | |
| Garlic powder | 1/8 Teaspoon | |
| 3/4 cup frozen broccoli flowerets, thawed and cut into bite-size pieces | ||
| Sharp cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
Combine first 5 ingredients in a medium bowl, stirring with a wire whisk just until no lumps remain.
Cover and refrigerate at least 1 hour.
Coat a 7 or 8-inch crepe pan or skillet with cooking spray; place over medium heat until hot.
Pour 3 tablespoons batter into pan, and quickly tilt pan in all directions so batter covers pan in a thin film.
Cook 1 minute or until crepe can be shaken loose from pan.
Flip crepe, and cook about 30 seconds.
Remove from pan; place crepe on a towel to cool.
Stack between layers of wax paper to prevent sticking.
Repeat until all batter is used.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add sausage, green pepper, and onion; saute 5 to 7 minutes or until green pepper and onion are tender.
Remove from heat.
Combine 1 carton egg substitute, 1/2 cup milk, milk powder, 1 tablespoon flour, and garlic powder in a small bowl; stir until smooth.
Spray 4 (10-ounce) custard cups with cooking spray.
Place 1 crepe in each cup, pressing in center to form a cup.
Spoon sausage mixture and broccoli into crepe shells.
Sprinkle with cheese.
Pour egg substitute mixture into shells.
Place cups on a baking sheet; bake, uncovered, at 400° for 15 minutes.
Cover; bake 15 minutes or until a knife inserted in centers comes out clean.
Remove from oven; let stand 5 minutes.
To remove shells from cups, run a knife around side of each cup, and carefully lift shell out.
Cover and refrigerate at least 1 hour.
Coat a 7 or 8-inch crepe pan or skillet with cooking spray; place over medium heat until hot.
Pour 3 tablespoons batter into pan, and quickly tilt pan in all directions so batter covers pan in a thin film.
Cook 1 minute or until crepe can be shaken loose from pan.
Flip crepe, and cook about 30 seconds.
Remove from pan; place crepe on a towel to cool.
Stack between layers of wax paper to prevent sticking.
Repeat until all batter is used.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add sausage, green pepper, and onion; saute 5 to 7 minutes or until green pepper and onion are tender.
Remove from heat.
Combine 1 carton egg substitute, 1/2 cup milk, milk powder, 1 tablespoon flour, and garlic powder in a small bowl; stir until smooth.
Spray 4 (10-ounce) custard cups with cooking spray.
Place 1 crepe in each cup, pressing in center to form a cup.
Spoon sausage mixture and broccoli into crepe shells.
Sprinkle with cheese.
Pour egg substitute mixture into shells.
Place cups on a baking sheet; bake, uncovered, at 400° for 15 minutes.
Cover; bake 15 minutes or until a knife inserted in centers comes out clean.
Remove from oven; let stand 5 minutes.
To remove shells from cups, run a knife around side of each cup, and carefully lift shell out.
Chef
