Ham, Mushroom and Cheese Tart


  • Prep Time15 mins
  • Total Time1 hr 5 mins
  • Makes6 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 10g, Carbohydrates 10g, Fat 15g.

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

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This article was originally published on Jun 01, 2018

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