The French Experience Recipe

Warm sausages and prep croissants

Preheat oven to 180°C (350°F). Place Toulouse pork sausages on a sheet tray and warm for 8–10 minutes, turning once, until heated through and slightly browned. While sausages heat, slice croissants horizontally but not all the way through (book-style) and lightly butter the interior with 1 tbs unsalted butter.

Assemble sandwiches

Spread 1/2 tsp whole-grain mustard evenly on the bottom half of each croissant. Place 40 g sliced local cheese on the bottom half of each croissant, then place one warmed sausage on top of the cheese. Add 3 sliced cornichons per sandwich on top of the sausage, then close the croissant. If desired, return assembled croissants to oven for 3–4 minutes to slightly melt the cheese and finish warming (watch closely so croissant doesn't overbake).

Transfer to a plate and keep warm while preparing quiche and bowls.

Prepare shell

Increase oven temperature to 190°C (375°F) if not already. Brush the pastry/tart shell lightly with 1 tsp olive oil or melted butter to prevent sogginess. If using raw pastry that needs blind baking, line with parchment and pie weights and blind bake for 10 minutes, remove weights and bake 3 more minutes until lightly golden. If using pre-baked shell, proceed to filling.

Make custard

In a medium bowl, whisk together 3 eggs and 180 ml heavy cream until smooth. Stir in 100 g grated cheddar and 2 tbs chopped chives. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Let mixture sit 2 minutes so cheese begins to hydrate the custard.

Bake quiche

Pour the custard-cheese mixture into the prepared tart shell. Smooth the top and bake at 190°C (375°F) for 25–30 minutes, until the center is set but slightly wobbly and the top is golden. Remove and let rest 5–10 minutes before slicing. Slice into 4 portions if using one 9-inch shell, or serve each small tart whole if using individual shells.

Spoon 300 g vanilla yogurt into a shallow bowl or two small bowls. Dollop 1.5 tbs berry jam on top of each bowl (or swirl 3 tbs into the yogurt). Sprinkle 60 g granola evenly over the yogurt. Serve immediately so granola remains crisp.

Rinse and dry fruit. If using larger fruit, slice apples or stone fruit into wedges; hull berries if necessary. Arrange approximately 300 g seasonal fruit on a small platter or bowl. Lightly sprinkle with 1/4 tsp coarse sea salt and a pinch of black pepper if you want a flavor contrast (optional). Garnish with mint leaves.

On each breakfast plate, place one croissant sandwich, one wedge or individual serving of the cheddar & chive quiche, a small bowl of yogurt with jam and granola, and a portion of seasonal fresh fruit. Offer extra cornichons and jam on the side. Serve warm; quiche and croissant are best right out of the oven.