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flourless ham cheese tart

Flourless ham, cheese and mushroom tart

Bec Lloyd
Hash brown quiche was wildly popular on the interwebs for a while, but most recipes create too much mess to be family weeknight friendly - until now!
Change the fillings to suit your tribe and the contents of your fridge.
Total time 1 hr
Course Breakfast, Main Course
Cuisine French
Servings 1 family size tart

Equipment

  • Pie dish or baking dish about 25cm round/square
  • mixing bowl
  • Sieve or colander
  • Grater
  • Clean tea towel/paper towel
  • Small jar or bowl (for dressing)

Ingredients
  

Flourless base

  • 4 large or 6-8 smaller potatoes weighing about 700g
  • 50 g butter
  • 25 g parmesan cheese
  • Salt and pepper

Filling

  • 4 eggs
  • 125 g ricotta cheese
  • 150 g ham sliced in short strips
  • 150 g grated cheese eg Swiss or cheddar
  • 4 mushrooms sliced for topping
  • Alternative or extra fillings eg, mushrooms, peas, spinach, spring onions, chopped green herbs

Green salad

  • 1 small lettuce or bag of leaves
  • 1 cucumber
  • 1 green capsicum

Dressing

  • 2 tbsp chopped soft fresh green herbs eg, mint, basil, chives, dill, oregano.
  • 3 tbsp mild vinegar eg, apple cider, raspberry, sherry.
  • 1 tbsp extra virgin olive oil

Instructions
 

Base

  • Preheat oven to 220C
  • Wash potatoes and grate with skins on. Place all in a sieve and rinse under a cold tap about 15 seconds, then squeeze between your hand and the sieve to remove most of the remaining liquid. Leave in sieve in the sink until ready to use.
  • Melt butter in microwave (if using a microwave safe baking dish, melt directly in the dish). Add salt and pepper and swirl to cover all of dish.
  • Add drained potato gratings and grated parmesan to the dish and use your hands to combine thoroughly with the butter.
  • With your hands, press mix to the sides and base of the dish or pie pan. It will be 1-2cm thick all over, depending on the size of your dish. Use the back of a spoon to smooth the interior and feel for bumps or air pockets.
  • Bake around 15 minutes in middle shelf while you prepare filling and make the green salad.

Filling

  • Crack eggs into a mixing bowl and whisk to combine.
  • Add the cheeses, salt and pepper, sliced ham and any optional fillings, mix well. It will be quite thick.
  • Green salad
  • Break up lettuce, use a salad spinner or wash and let dry on clean tea towel or paper towel.
  • Make dressing by combining all ingredients in small jar and shaking. Taste for balance and add a few drops more oil if too tart, more vinegar if too flat.
  • Slice cucumber and capsicum. Combine with lettuce in a salad bowl. Reserve dressing until serving.

Finishing

  • Add the filling to the potato base. Decorate top with sliced mushrooms. Cook at 200C for 25 min or until firm in centre and browning on top.

To serve

  • Cool slightly before serving warm from dish, accompanied by green salad and pass around the dressing.

Notes

This description might look a bit longer than some of our Fast Weeknights recipes but there's quite a bit of free time and a smart prep approach to ensure max efficiency.
 
Keyword easy dinner, eggs, family meal, fast weeknights, flourless, ham, quiche
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