Savoury Croissant Bake
What are leftover croissants you may well ask? and I’m not sure this happens very often – it certainly doesn’t in my kitchen. However I have on the odd occasion frozen croissants ready to make a bread and butter pudding with, so I thought I’d try a savoury version. It’s not imperative to use leftover croissants for this recipe – you’ll find them each morning in every discerning boulangerie throughout France!
The history and origins of the croissant vary, but it seems that the origins of this French national symbol actually lie in Austria. The first reference to the crescent-shaped, yeast-leavened dough pastry in French recipe books was in the 19th Century; however, the origins can be traced as far back as the 13th Century. These early references name this pastry as a Kipferl, which could have been based on an Egyptian recipe. In 1839 an Austrian Artillery Officer founded a Boulangerie Viennoise at 92, rue de Richelieu in Paris making and serving Kipferl. This delicious pastry soon attracted and inspired French imitators and became known by its crescent shape as the croissant.
Croissant for petit dejeuner
By 1869 the croissant was established enough into French culture to become known as a breakfast staple. There are many other tales of the origins of the croissant including a legend that the croissant was invented after the siege of Vienna by the Turks in 1683. The Turks wanted to dig a tunnel under the city wall, but the Viennese bakers, who were already awake, noticed and sounded the alarm. A pastry was invented in the shape of the Turkish half-moon to celebrate!. Check Wikipedia for a more detailed account of the many tales and folklore surrounding this world famous pastry.
The Savoury Croissant Bake Recipe
- 2 tablespoons olive oil
- 1 large onion – thinly sliced
- 200g smoked bacon lardons
- 2–3 ounces fresh baby spinach leaves
- 200g of grated cheeses – I used a mixture of Comte and Gruyere
- 12 eggs
- 125 ml milk
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 4 – 6 croissants – depending on size
Preheat the oven to 180°C and grease a 20cm x 30cm (approx) ovenproof baking dish
- Heat the olive oil in a large frying pan. Add the onions and cook on a medium heat for around 30 minutes to caramelise them – stirring occasionally.
- Cook the bacon lardons in a separate pan and then add the spinach until it is just wilted.
- Whisk the eggs with the milk, Dijon mustard, salt and pepper.
- Tear up the croissant pieces and add half to the dish and then layer the onion mixture, ham and spinach mixture and half of the grated cheese, pour over the egg mixture – add the remaining croissant pieces and top with the cheese.
- Bake in the oven – covered with foil for the first 30 minutes, then remove the foil and continue cooking for another 10 minutes to brown the top. The Savoury Croissant Bake is cooked when it’s completely firm.
- Slice, serve and enjoy
This recipe was inspired by a recipe I found on Pinch of Yum
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