Croque Madame Mini Quiches and Dijon Béchamel
Jul 17, 2023
"These mini quiches are a play on a favorite brunch item, the croque madame. I take the key flavors of ham and cheese and use puff pastry as the "bread" to turn them into mini quiches. The best part, though, is the béchamel. Dijon is perfect in the creamy sauce. For a variation, you can add cheese, turning it into a delicious Mornay sauce. For color, texture, and a hit of acid, a salad is great as a side. The sweetness and tangy qualities of this fruit salad lend brightness and complement the richness of the eggs." -- Khela
This recipe was shared by Khela in Episode 5 of Season 2 of The Great American Recipe.
This recipe was shared by Khela in Episode 5 of Season 2 of The Great American Recipe.
- Servings
- 9 mini quiches
- Course
- Breakfast and Brunch
Tags
Ingredients
For the Croque madame mini quiches:
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon olive oil or unsalted butter
- ½ small sweet onion, diced
- 1 garlic clove, grated
- 6 large eggs
- ¾ cup heavy cream, divided
- ¼ teaspoon freshly grated nutmeg
- Salt and ground black pepper to taste
- 4 ounces ham, diced
- 1½ cups shredded Gruyère cheese
- 1 tablespoon fresh thyme
- 2 tablespoons chopped fresh chives
For the Dijon béchamel:
- 1 tablespoon unsalted butter
- 1 small garlic clove, grated
- 1 tablespoon all-purpose flour
- ¾ cup whole milk
- ¼ teaspoon freshly grated nutmeg
- 1½ teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
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Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
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On a lightly floured surface, roll out the puff pastry sheet to about ¼ inch thick. Cut it into 9 squares. Press the pastry squares into the prepared muffin cups. Bake for 5 minutes.
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Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté until the garlic is soft, about 2 minutes. Remove the pan from the heat.
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In a small bowl, make an egg wash by whisking together 2 of the eggs and 2 tablespoons of the cream.
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In a large bowl, whisk together the remaining 4 eggs and remaining cream until well blended. Add the nutmeg and season with salt and pepper.
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Fill each of the pastry-lined muffin cups with equal amounts of the ham, cheese, cooked onion and garlic, thyme, and chives, then pour over the egg and cream mixture. Brush the edges of the dough with the egg wash. Bake for 15–18 minutes, until the pastry is golden brown and the egg mixture is set. Let cool slightly before serving.
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While the mini quiches bake, make the Dijon béchamel. In a small skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute. Whisk in the flour to make a roux. Cook the roux for several minutes, stirring constantly, until it takes on a light brown color. Slowly add the milk, whisking constantly, until you have a thickened and smooth sauce. Add the nutmeg and Dijon mustard and stir to fully incorporate. Taste the sauce and season with salt and pepper as needed.
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Pour the béchamel over the mini quiches and serve with a fruit salad.