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France, Europe · Quiche Lorraine

Quiche Lorraine Croissants

A brunch-café favourite: butter croissants pressed open and filled with a bacon-and-cheese quiche custard, baked crisp outside and creamy inside.

ServingsServes 2
Total cooking time28 min
DifficultyEasy

Method

  1. Preheat the oven to 180°C for and line a baking tray with baking paper.

    oven

  2. Cut the bacon into 1 cm strips and fry in a dry 20 cm frying pan over medium heat for , until the fat has rendered and the edges are golden. Drain on paper towel.

    Add in this stepBacon 60 g

    medium heat

  3. Beat the eggs in a bowl with the cream, nutmeg and pepper. Set aside a small handful of cheese for the top, then stir the rest of the cheese and the bacon into the egg mixture.

    Add in this stepEggs 1Heavy cream (double cream) 60 mlGround nutmeg 1 pinchBlack pepper ¾ pinchGrated Gruyère (or Emmental) 40 g

  4. Lay each croissant on its side and slice it open horizontally, leaving the back 1 cm attached like a hinge. Open it and press the centre of the bottom half with your fingers to make a hollow, then set it on the tray. Spoon the filling into the hollow, close the lid loosely at a slight angle, spoon any leftover filling over the top and sprinkle with the reserved cheese.

    Add in this stepButter croissants (a day old is best) 2

  5. Bake at 180°C in the oven for . They are done when the custard no longer seeps liquid when pressed lightly and the cheese is melted and golden. If the croissant tips brown too fast, lay a sheet of baking paper loosely over the top.

    oven

  6. Cool for , then scatter over the chives and a little more pepper and serve warm.

    Add in this stepChives (or scallion greens), finely sliced 2 tspBlack pepper ¼ pinch

Cook's tip

Day-old, slightly dry croissants soak up the custard better and tear less than fresh ones. Fill them on the tray so nothing spills while you move them. A handful of spinach or sliced mushrooms in the filling works well too.

Cooking it at camp

Line a lidded cast-iron pan with baking paper, set the filled croissants inside, cover and cook on low heat for 10 to 12 minutes until the custard sets. Check once halfway, as the bottoms can scorch.