Croque Madame Mini Quiches and Dijon Béchamel

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

1. 1
   Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
2. 2
   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.
3. 3
   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.
4. 4
   In a small bowl, make an egg wash by whisking together 2 of the eggs and 2 tablespoons of the cream.
5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   Pour the béchamel over the mini quiches and serve with a fruit salad.