CROISSANT EGG BAKE


1		Tbls vegetable oil
5		large shallots, coarsely chopped
1		(6 ounce) package baby bella mushrooms, sliced
1		(8 ounce) package button mushrooms; sliced
1½ 		tsp kosher salt
1¼ 		tsp black pepper
	 	 no stick cooking spray
6		large croissants, torn into 2-inch pieces
1		cup roasted red peppers, drained, chopped
1		whole Gaperon cheese, rind removed, cubed
6		eggs, well beaten
2		cups 2 percent milk
2		Tbls Dijon mustard
2		Tbls chopped fresh thyme
1		Tbls chopped fresh parsley
1		tsp kosher salt
1½ 		tsp black pepper

In large skillet, heat oil over medium-high heat. Saute shallots, mushrooms, salt and pepper 5-7 minutes. Set aside. Spray 9x13 inch baking pan or 2 (11¼ inch) Pillivuyt round tart dishes (see photo) with no stick cooking spray. In order given, layer half croissant pieces, mushroom mixture, red peppers, cheese cubes, and remaining croissant pieces. In large bowl, whisk eggs, milk, mustard, herbs, salt and pepper together. Pour over croissant mixture. Cover and refrigerate; several hours or overnight.

To Bake: Bake, uncovered, In preheated 350 F oven until center is set (55-65 minutes for 9X13-inch pan or 25-30 minutes for tart dishes). Allow to rest 5-10 minutes before serving.

Gaperon, a French Brie-Iike cheese with garlic and peppercorns, creates a wonderful unique flavor in this dish.

SERVES: 12						SOURCE: Byerly’s, March 25, 2008