How Jewel Made Me Think of Breakfast

“I got my eggs and my pancakes, too/ I got my maple syrup, everything but you…”

-from “You Were Meant For Me” by Jewel (J. Kilcher/S. Poltz)

Today (May 23) is Jewel‘s birthday! I heard this hit song of hers the other day and its delicious lyrics inspired this post about my favorite meal of the day: Breakfast!

Breakfast, you were meant for me

Any time of day, I can eat traditional American breakfast foods, like yogurt with granola, bacon, sausage, hash browns, fluffy buttermilk pancakes with butter and maple syrup, and bagels with lox and cream cheese, to name a few.

But on weekday mornings, when I’m pressed for time, breakfast is something simple. I’ll grab a fruit or pastry to eat with coffee before I head out the door.

Here are some breakfast foods I enjoy when I have a little more time to savor them.

Homemade breakfast:

My younger daughter made this Egg in the Basket

In France, I remember enjoying a tartine, or toasted baguette with butter or homemade apricot jam. I remember the sweetest Joker orange juice, too:

Le petit-déjeuner chez M. Didier

Sometimes I’ll try to recreate it:

Breakfast in restaurants:

that’s not a saucer, that’s a plate! Giant butter croissant from Piedmont Café & Bakery in Oakland, California

avocado toast from The Bistro in Rancho Cordova, California

When you make eggs, do you “break the yolks and make a smiley face” like Jewel sings in her song? 😀

I’m curious about breakfast foods from around the world!

Tell me in the comments below: What’s your favorite breakfast?

Quiche Vosgienne

I recently learned that when you add cheese to a quiche it’s called Quiche Vosgienne! The name refers to the Vosges area in eastern France, near Germany. I love learning something new every day!

While I’m not a big fan of eggs, I decided to take the learning a step further by trying my hand at making the savory dish. Here is my interpretation of the simple and delicious meat and cheese French tart using a gluten-free crust.

I’ve taken the traditional recipe for Quiche Lorraine (crust, eggs, cream, bacon, salt & pepper) and added a blend of Swiss and Gruyère cheeses.

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Ingredients

  • 1 frozen 9-inch gluten-free pie crust
  • 4 ounces of cubed pork belly (The French call it lardons, the Italians call it pancetta, and I call it yummy bacon!)
  • 4 large eggs
  • 1 cup of shredded cheese, a blend of Swiss & Gruyère
  • 1 cup of half & half
  • salt & pepper

By using pre-made crust, pre-cubed bacon, and pre-shredded cheese, I saved lots of time.

Instructions

First, I thawed the gluten-free pie crust for 10 minutes. After poking the crust with a fork, I baked it for 15 minutes at 350°F.

While the pie crust was in the oven, I mixed the following ingredients in a large bowl:

  • 3 eggs, plus 1 egg yolk
  • 1 cup of half & half
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper

In a small, ungreased frying pan, I browned the pancetta, which I then drained on a paper towel.

Next, I filled the blind-baked crust with a 1/2 cup of the shredded cheese blend:

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I added the pancetta:

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Then, I poured in the egg, cream, and salt & pepper mixture:

Finally, I topped it off with the other half of the shredded cheese:

I baked it for 45 minutes at 375°F and then let it cool down for about an hour.

Et voilà!

Here it is: a Pancetta & Swiss/Gruyère French tart in a gluten-free crust, my interpretation of Quiche Vosgienne!

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Enjoy it hot or cold!

Do you like quiche? What flavor combinations do you like? Tell me in the comments below.