Need dinner quick and painless. I have the answer for you. This tart is so easy to make but packed with flavor. The almonds and rice gives this tart a great crunch. The ham, onions, mushrooms and Swiss cheese gives it so great flavor. 30 minutes cook time and 20 minute prep. In the summer Jon works long hours and it is hard to get dinner ready for when he comes home. With this tart I can prepare ahead of time and then stick in the oven when he gets home. By the time he gets done cleaning up from work dinner is done.
1 pie crust
8 oz of shredded Swiss cheese
1 package of small diced ham
2 green onions chopped
6 cremini mushrooms sliced
2 tablespoons of slivered almonds
1 cup of brown rice and wild rice (I use the prepackaged cups from Minute Rice)
1 tbsp of butter
1 cup of sour cream
1 tablespoon of Dijon Mustard
1 tsp of salt
1/8 tsp of black pepper
Dash of hot sauce
Preheat oven to 425°. Place pie crust in pie pan. Place in oven at 425° for 10 minutes. Take out of oven and let sit. Turn oven to 400°. While the crust is baking sauté your mushrooms in the butter and a dash of olive oil until tender and then add ham and green onions until cooked through. Add almonds and the rice. Take off the heat. For the custard beat three eggs and then add the sour cream, Dijon mustard, hot sauce, salt and pepper. Take the pie crust and a half of the Swiss cheese to the bottom of crust and then put the ham mixture on top of the cheese layer. Pour over the custard mixture and then top with the other half of Swiss cheese. Put in oven for 30 minutes. Take out and let sit for about 3 to 5 minutes then slice like a pie and dish.
Here is how I layer the tart. First layer half the cheese on bottom of tart.
Then add the Ham Mixture.
Pour the custard mixture over the top.
Take the other half of the Swiss cheese and sprinkle of the top.