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!
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!
