Ham & Egg Tart

Rate this recipe

Preparation info

  • Makes one 10- or 11 inch 25- or 28 cm ) tart, about


    generous servings
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

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.


  • 6 ounces (175 grams) best quality thinly sliced boiled ham, cut into ¼-inch (6-mm) shreds
  • cup milk
  • cup heavy (whipping) cream
  • Salt, freshly ground black pepper, and freshly grated nutmeg
  • 4 large eggs
  • One 10- or 11-inch (25- or 28-cm) tart crust, unbaked, made from Rich Pie Dough, or No-Roll Flaky Dough


  1. Set a rack in the lowest level of the oven and preheat to 375°F (190°C).
  2. Put the ham in a bowl and toss through it with your fingertips to separate the shreds. Arrange them over the prepared crust.
  3. Whisk together the milk, cream, salt, pepper, and nutmeg in a medium bowl. Taste for seasoning—the filling should be slightly overseasoned before the eggs are added. Whisk in the eggs 2 at a time, then pour into the crust.
  4. Bake the tart until the crust is baked through, well colored on the bottom, and the filling is set and puffed, about 30 minutes.
  5. Cool the tart for a few minutes on a rack before unmolding.


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 8 ounces (225 grams) thick-cut bacon, cut into ½-inch (1-cm) pieces. Cover the bacon with cold water in a saucepan and bring it to a boil to decrease its smoky flavor. Drain the bacon and cook it in a sauté pan over low heat until it has rendered most of its fat, but not until it is crisp. Remove the bacon with a slotted spoon and drain it on paper towels. Scatter the bacon over the crust instead of ham and continue with the recipe, at step 3. By the way, a real Quiche Lorraine contains no cheese.

HAM & CHEESE TART: Reduce the ham to 4 ounces (100 grams) and scatter 1 cup coarsely grated Gruyère, cheddar, or Gouda over the top. Continue with the recipe at step 3, taking the saltiness of the cheese into consideration when you season the liquid.