Ham, Mushroom and Cheese Tart

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15 min


1 h 5 min


6 servings

Ham, Mushroom and Cheese Tart

Photo: Kathleen Finlay

You've got breakfast-for-dinner, brunch or a lunch in the bag with this simple eggy pie.


  • 1 9-in. store-bought pie crust
  • 250 g button mushrooms
  • 1 to 2 tbsp butter , or olive oil
  • 1/2 cup sour cream
  • 3 eggs
  • 1 egg yolk
  • salt , to taste
  • black pepper , to taste
  • 1/3 cups diced ham
  • 1 cup shredded Emmenthal


  • Preheat oven to 350. Thaw store-bought crust, or follow directions on box. Prick all over with a fork and bake on the middle rack of the oven for 12-14 minutes until just cooked but not yet beginning to brown. Set aside.
  • Slice mushrooms and sauté in butter or olive oil in a frying pan over medium-high heat for 6 or 7 minutes until they’re fully cooked but not dry and have released liquid. Set aside.
  • In a large bowl, combine sour cream and eggs; add salt and pepper. Stir in ham, mushrooms and cheese. Scrape filling into pie crust and bake at 350 for 25-27 minutes or until set. Serve warm or at room temperature.

Nutrition (per serving)

  • Calories
  • 219,
  • Protein
  • 10 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 15 g,

Originally published in the May 2010 issue. Photo by Kathleen Finlay.

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