Spring Onion and Ham Tart
- Course: Appetizer, Side Dish
- Features: Fast, Kid-Friendly
Summary:
The word "quiche" may have fallen from favor, but by any other name, the dish is still loved. So just call it a tart and no one will complain. This is better if it is made a few hours (or even days) in advance and reheated before serving. (Reheat in a 350-degree oven for 30 minutes.) It also freezes beautifully.
6 to 8 servings
Ingredients:
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 12 to 16 scallions, ends trimmed, light green and white parts thinly sliced
- 5 ounces ham, cut into 1/4- to 1/2-inch dice (about 1 cup)
- 4 large eggs
- 3/4 cup milk
- 1/2 cup heavy cream
- Salt
- Freshly ground black pepper
- 1 9-inch unbaked pie shell (use your favorite recipe), chilled
- 4 ounces grated Gruyere cheese (may substitute any Swiss cheese; about 1 cup)
Directions:
Preheat the oven to 350 degrees.
In a saute pan over medium heat, combine the butter and oil. When the butter has melted, add the scallions and cook for about 3 minutes, until they have softened. Add the ham and cook for 30 seconds. Transfer the scallion-ham mixture to a plate to cool.
In a large bowl, lightly beat the eggs. Add the milk, cream and salt and pepper to taste, whisking until thoroughly combined. Spread the scallion-ham mixture in the bottom of the pie shell. Scatter the cheese over the scallion-ham mixture and top with the egg mixture. Bake for 35 to 40 minutes, until golden brown. Transfer to a wire rack to cool slightly before serving.
Recipe Source:
Adapted by Stephanie Witt Sedgwick.
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