Savory croissant casserole

Ingredients for 3 servings:

• 4 croissants
• 200 g mushrooms
• 1 jar tomato(s), dried
• 1 onion(s)
• 2 garlic cloves
• 100 g Black Forest ham, sliced
• 2 tbsp oil
• 150 g Parmesan
• 5 sprigs of parsley
• 200 ml cream
• 100 ml milk
• 3 eggs
• 1 tsp, heaped mustard
• ½ tsp paprika powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Tear or cut the croissants into bite-sized pieces and arrange them in a baking dish. Finely dice the onions and garlic and thinly slice the mushrooms. Sauté the mushrooms in a pan with the onions and garlic in the oil until translucent. Season with salt and pepper. Spread the contents of the pan and the tomatoes around the croissant pieces. In the meantime, preheat the oven to 180°C (top/bottom heat). Grate the Parmesan and finely chop the parsley. In a bowl, whisk together the cream, milk, eggs, mustard, paprika, salt, and pepper. Stir in 2/3 of the Parmesan and parsley. Pour the topping over the croissants and sprinkle with the remaining cheese. Roll the ham into florets and arrange them evenly in the dish. Cover the baking dish with aluminum foil. Let it set on the middle rack of the preheated oven for about 25 minutes. Then switch the oven to fan mode and bake the casserole for about 5 minutes and serve.