Spring Onion and Ham Tart

The Washington Post, April 19, 2000

• • 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.

330 calories, 24g fat, 10g saturated fat, 158mg cholesterol, 487mg sodium, 14g carbohydrates, 2g dietary fiber, n/a sugar, 15g protein.