Food + Drink

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.

Do you have a favorite Stonewall Kitchen breakfast condiment? If so, post a comment on how you like to use it and enter to win a copy of the book plus Stonewall Kitchen Winter Celebrations.

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.

Serves 6

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.

Purchase Stonewall Kitchen Breakfast and Stonewall Kitchen Winter Celebrations.

Click here for more great recipes.

Peter Perez
Senior Marketing Manager

Share On Facebook
Share On Twitter
Share On Linkedin
Share On Pinterest
Contact us



  • Meghan October 7, 2009 at 3:48 pm

    Not for breakfast, but the Stonewall Roasted Garlic Onion Jam on a nice piece of steak is AWESOME.


  • Kristen M. October 7, 2009 at 4:04 pm

    I haven’t heard of Stonewall Kitchen before now but their variety looks amazing! Since I have been known to eat breakfast foods for all three meals in a day, I will be shopping their syrups for sure! Although I have some ideas for their pestos as well …


  • Lyndsay October 7, 2009 at 4:26 pm

    Fig and Ginger jam. Yum!


  • Debbie B October 7, 2009 at 8:21 pm

    I love their Wild Blueberry Jam! and I would love to win the books too!


  • wendy w October 7, 2009 at 11:25 pm

    Roasted Garlic Onion Jam on a brie and sauteed mushrooms sandwich.


  • anni October 8, 2009 at 1:15 am

    I like all kinds of mustard first of all the Roasted Garlic Mustard.


  • heather October 8, 2009 at 12:37 pm

    Last year I bought extra jars of the Holiday Jam and I’ll eat it on just about anything. My favorite breakfast use is to top a toasted crumpet with the jam and ricotta cheese. It’s also incredible with manchego cheese on baguette.


  • Pat K October 8, 2009 at 2:42 pm

    I’m lucky to have stores semi-near me (about an hour’s drive)that carry Stonewall Kitchen products. Aside from the fact that their products are wonderful, just looking through their catalog will inspires my creativity in the kitchen.

    My family and guests rave about my pork tenderloin (which I marinate in Stonewall Kitchen’s Vidalia Onion Fig Sauce). I include a
    small dollop of the sauce when it’s served.

    I use SK’s Red Pepper Jelly in several ways: 1)on crackers that have been spread with either chevre (goat cheese) or whipped cream cheese; 2)When I make cornbread I’ll put half of the batter in the pan, add a thin layer of red pepper jelly and a layer of carmelized onions and a small amount of chopped mild jalapenos. Then I’ll add the rest of the batter. Yum! 3)I’ve also mixed the jelly with larger amounts of chevre or cream cheese for spreading on biscuits or toast.

    The list could go on and on.


  • fresh365 October 14, 2009 at 10:27 am

    I second the Wild Blueberry Jam. My cousin gave it as favors for her wedding in Maine a few years ago. I couldn’t get enough!


  • Peter October 14, 2009 at 2:07 pm

    Congrats Pat K, you won! Thanks for posting + commenting everyone.


Leave a Comment