Thrifting for kitchen stuff is my favorite. I love that I can give myself a $10-$15 budget and an afternoon at the flea market, and walk away with a pile of treasures. I’ll go straight to the section with tables full of vintage dishes as far as the eye can see, and daydream about swimming through a sea of them cartoon-style — remember the duck in the vault with the gold coins? Yeah, that.
I’ve collected stacks of those great thick-walled, white restaurant mugs (a total favorite, they show up in almost all of my shoots), milk glass plates, bakers and bowls, and all sorts of mix-matched utensils. Aside from them being absolutely charming and photogenic, what I love most is the miles on them. I love to imagine how many recipes were prepared with the tattered wooden spoon I bought at Goodwill 4 years ago, or what parts of the world my U.S. Army stamped forks saw.
When I gather with friends, these pieces are the ones I proudly decorate my table with. There’s a nostalgia that comes with sitting down to brunch and passing around vintage bowls of Mini Quiche Lorraine and Pancake Skewers, or sipping coffee out of those heavy chipped mugs. It’s so comforting to tell stories and laugh over dishes that have heard hundreds of stories and been laughed over for decades.
I recently had the opportunity to partner with Vintage Charm, a company that just launched and released a collection including 4 styles of serving bowls inspired by vintage Pyrex. I was beside myself. Vintage Pyrex brings back so many childhood memories. The designs are beautifully familiar. They take me back to Christmas evenings at my grandma’s house in New Jersey, family potlucks, and groggy mornings leading my kid self to creaky cabinets full of haphazardly stacked Golden Days bowls, perfect for Kix and milk.
My favorite set from the new collection is Spot On. I used them at a weekday brunch I threw for a group of my lovely Nashville friends and they were a hit. One friend even brought her set of real vintage Pyrex bowls for show and tell. Love!
Below are recipes for the Mini Quiche Lorraine and Pancake Skewers I served! And last but not least, there’s a giveaway! Vintage Charm Inspired by Pyrex is gifting the exact bowls I used here. The 3-piece Spot On set is adorable and I can’t wait to ship it off to one of you guys! To enter, use the Rafflecopter widget at the bottom of this post! The giveaway is open to US residents only and a winner will be announced on November 30. Yay!
Mini Quiche Lorraine
1 package of frozen puff pastry, thawed
1 4 oz. package of sliced pancetta, diced/chopped
1 1/2 cups shredded swiss cheese
1/3 cup minced onion
4 eggs, beaten
1 1/2 cups half and half
3/4 tsp. salt
Preheat oven to 375 degrees F.
Grease a mini muffin pan and set aside.
In a medium bowl, whisk together the eggs and half and half. Once combined, stir in the pancetta, cheese, onion and salt. Set aside.
Using a 2-inch biscuit cutter, cut rounds out of the puff pastry sheets. Re-roll the leftover scraps to be as thin as the original sheets and cut more rounds until the dough is gone. If the scraps are too warm (sweating butter), refrigerate for 10 minutes before re-rolling.
Press the rounds into the muffin cavities and spoon 1 tbsp. egg and cream mixture into each crust.
Bake for 15 minutes, rotating the pan halfway through if your oven bakes unevenly. You’ll know the mini quiches are done when the centers have set and the crusts are golden brown.
Let cool in the pan for 10 minutes, then move to a wire rack to finish cooling.
Serve and enjoy!
Pancake Skewers with Warm Maple Butter
For the Pancakes
2 cups all purpose flour
2 tbsp. sugar
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 cups whole buttermilk
2 large eggs
2 tbsp. melted salted butter
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
In another medium bowl, whisk together the buttermilk, eggs and butter.
Pour the wet mixture into the flour mixture and stir until just combined, but still lumpy!
Using a buttered electric griddle or a large frying pan set over medium heat, spoon batter with a tablespoon to make small, 2-3 inch pancakes. Cook until the edges start to brown and bubbles rise from the center, then flip and cook another 2 minutes.
You can stack the mini pancakes on a skewer as-is, or you can use a biscuit cutter to make them uniform. Either way, they’re delicious! Serve and drizzle with Warm Maple Butter (below)!
For the Maple Butter
1/3 cup good maple syrup
3 tbsp. salted butter, warm and melted
Whisk syrup and butter together with a fork until fully combined.
If you guys try these, come back and let me know what you think! And if you post to Instagram, tag me @tifforelie!
*This post is sponsored, but all opinions expressed are of course my own!!*