Flourless ham, cheese and mushroom tart
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.
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.
Tried this recipe?Let us know how it was!