Ham and eggs go well together no matter how you combine them. I like small dices of ham in scrambled eggs, and a slice of ham cooked with fried eggs. This pie combines them in a new way and is perfect for breakfast, brunch, or lunch. The good news is that you can have the crust chilling (from the day before, if need be) and the ham and completed filling ready to go, so you’ll just need to fill the crust and bake it in time to serve a beautifully puffed tart hot from the oven. By the way, this is equally good when cooled to room temperature, and also makes a great hors d’oeuvre.
Serve the tart on its own for breakfast or brunch. For lunch, add a salad.
Loosely cover the cooled tart with plastic wrap if you are going to serve it at room temperature. Wrap and refrigerate leftovers and reheat them briefly at 375°F (190°C) before serving.
QUICHE LORRAINE: Replace the ham with
HAM & CHEESE TART: Reduce the ham to
© 2008 Nick Malgieri. All rights reserved.