Ham, Mushroom and Cheese Tart

Name: Ham, Mushroom and Cheese Tart
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 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

Prep Time15 mins
Total Time1 hr 5 mins
Makes6 servings

Photo: Kathleen Finlay

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

Ingredients

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

Instructions

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)

Protein 10g, Carbohydrates 10g, Fat 15g.

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