Ham and Gruyère Mini Quiches


1 tbsp Hy-Vee Select olive oil
1 tbsp Hy-Vee butter
2 medium shallots, thinly sliced and separated into rings
Hy-Vee nonstick cooking spray
1 (17.3 ounce) package frozen puff pastry, thawed (2 sheets)
5 Hy-Vee large eggs
1 c. Hy-Vee half and half*
1 tbsp chopped fresh thyme
1/2 tsp Hy-Vee salt (optional)
1/2 tsp Hy-Vee black pepper
5 oz Gruyère cheese, shredded
1 c. Hy-Vee fully cooked chopped ham


In a medium skillet, heat butter and olive oil medium heat until butter is melted. Add shallots; cook for 15 minutes or until shallots begin to brown, stirring occasionally. Reduce heat to medium-low; cook, covered, for 20 minutes more or until shallots are golden brown, stirring occasionally; set aside.

Preheat oven to 400 degrees. Spray 18 muffin cups with nonstick spray; set pans aside. On a lightly floured surface, unfold puff pastry. If necessary, roll each sheet into a 9-inch square; cut each sheet into nine squares. Place in muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.

In a medium bowl, whisk together eggs, half-and-half, thyme, salt and pepper. In another bowl, combine cheese, ham and sautéed shallots; divide among pastry cups. Pour egg mixture over top. Bake for 15 to 18 minutes or until golden brown. Serve warm.