Quiche Lorraine Croissant Tart

The Croissant Tart craze continues... and it's only getting better!

Done in 45 minutes

Serves 4

Dish by Ori Goldberg

Ingredients

All you need:

1pack of frozen croissants

200gsmoked lardons

50ggruyere

200mlcreme fracihe

200mldouble cream

3medium eggs, beaten

pinch of nutmeg

We're visiting the quant streets of Northern France, and making everyone's favourite quiche, Lorraine, in a fully croissant tart crust! Easy, quick, and if you only believe one thing today, it's that this was seriously tasty!

Method

Start with the croissant crust! Defrost the croissants slightly, before cutting in half and placing them to cover the bottom of a pie dish. Press them down, covering any gaps in the crust, before adding more to the edges of the dish, cover with baking paper and baking beads and baking for half the time suggested on the packet. About 15 minutes

For the filling, render off some lardons, enough to release the fat, but not to develop colour. Remove and in the same pan, caramelise onions until just browned.

Grate half the gruyere, and cube the rest. Mix together the eggs, cream and creme fraiche, with the nutmeg and the grated gruyere. Spoon in the the lardons and cubed gruyere to the base of our tart. Gently pour over the egg and cream mixture, and bake again for 20-25 mins at 160°c. There should still be a little jiggle as it comes out the oven.

Let set for 5 minutes, before covering in chives, and serving!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!