Croissants
Salted Butter	g
Artichoke Hearts	g
Baby Spinach	g
Garlic Powder	tsp
Dried Thyme	tsp
Heavy Cream	ml
Milk	ml
Cream Cheese	g
Eggs
Dijon Mustard	tbsp
Brie Cheese	g
Fontina Cheese	g
Salt & Pepper to taste

1. Preheat the oven to 170 ºC and grease a medium size oven proof casserole dish and prepare a baking sheet with parchment paper.
2. Roughly tear the croissants and arrange them on the baking sheet. Slice the butter in thin slices and lay the slices over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.
3. In a large bowl, whisk together the cream, milk, eggs, mustard, cream cheese and season with salt and pepper. Add the garlic powder and thyme, mix it all well.
4. Chop roughly the spinach and artichokes and add them into the mixture.
5. Cube the brie cheese and grate the fontina cheese.
6. Add the toasted croissants and cubed brie cheese, gently toss to combine. Pour the mixture into the casserole dish. Top evenly with the fontina cheese.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes, until the croissants are golden on top.
8. Serve warm.

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