From the Chronicle Kitchen
Stonewall Kitchen Breakfast
Stonewall Kitchen are renowned for their delectable gourmet food products—from spreads to jams, dressings to rubs. This new cookbook is full of favorite Stonewall Kitchen recipes, none of which require or call for using their wonderful foods.
Crustless Breakfast Quiche
Quiche is ideal breakfast food—eggs, bacon, cheese, and vegetables. But who has time to deal with the crust? Here we eliminate it, make a quick batter, and bake it directly in a muffin pan. The quiche bakes for a mere 25 minutes, making this a very doable breakfast for any day of the week. You can also save time by making the batter the night before and baking just before serving.
Vegetable spray for the muffin pans
4 slices pancetta (5 ounces), sliced about 1/8 inch thick; or 4 slices thick country-style bacon; or 1/2 cup cubed cooked ham
1/2 cup sour cream
1/2 cup crème fraîche
2 large eggs
1 teaspoon chopped fresh thyme
Freshly ground black pepper
1/2 cup grated Parmesan cheese
Place a rack in the middle of the oven and preheat it to 350 degrees F. Lightly spray 6 muffin cups with the vegetable spray and set aside.
In a medium skillet, cook the pancetta or bacon until crisp on each side, 3 to 5 minutes per side for the pancetta and 4 to 6 minutes per side for the bacon; drain on paper towels and cut into small pieces.
In a large bowl, lightly beat together the sour cream, crème fraîche, and eggs. Add half the thyme, then salt and pepper to taste. Stir in the Parmesan.
Fill the prepared muffin cups two thirds full. Bake for 25 minutes, rotating the pan once during the cooking time, until golden brown and solid when you jiggle the pan. Let the quiches cool for 5 minutes before removing from the cups. Sprinkle with the remaining thyme and serve immediately.
For a vegetarian version, sauté 1/2 cup sliced mushrooms, peppers, onions, or any vegetables until just cooked and add instead of the meat.
Add grated sharp Cheddar, crumbled goat or feta, or your favorite cheese instead of, or in addition to, the Parmesan.
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