WP. This is basically a quiche. They say it's better when made a few hours or even days ahead and then reheated in a 350 deg oven for 30 minutes, which seems extreme. Say it freezes well also.
The WP article had some links to interesting videos and recipes for pie crust. I've put links to them on my Pie Crust recipe page.
Ingredients
1 tablespoon vegetable oil
12 to 16 spring onions or scallions, ends trimmed (white and light-green parts), thinly sliced
5 ounces (142 grams) ham, cut into 1/4- to 1/2-inch dice (about 1 cup)
4 large eggs
3/4 cup (180 milliliters) milk
1/2 cup (120 milliliters) heavy cream
Fine salt
Freshly ground black pepper
One (9-inch) unbaked pie shell (or use your favorite single-crust pie recipe), chilled
4 ounces (113 grams) grated gruyere cheese (may substitute any Swiss cheese; about 1 cup)
Instructions
1. Position a rack in the middle of the oven and preheat to 350 degrees.
2. In a saute pan over medium heat, melt the butter and heat the oil. Add the scallions and cook, stirring, until softened, about 3 minutes. Add the ham and cook for 30 seconds, then transfer the mixture to a plate and let cool.
3. In a medium bowl, lightly beat the eggs. Add the milk and cream, then season lightly with salt and pepper, and whisk to combine.
4. Spread the cooled scallion-ham mixture in the bottom of the pie shell or tart shell. Scatter the cheese evenly over the mixture, then gently pour in the egg mixture. Bake for 35 to 40 minutes, until golden brown and set.
5. Transfer to a wire rack to cool slightly before serving, or cool completely before storing in the refrigerator.
Substitution suggestions + other tips and ideas:
Any kind of ham works, but if you still have leftover ham from Easter, this is a good way to use it up. >> Otherwise, substitute cooked and crumbled bacon.
For a meat-free option >> consider adding blanched and chopped spinach or asparagus.
As mentioned, if you don’t have a tart pan >> use a pie plate instead.