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.

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.

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