The empty tart shells can be baked the night before you serve them. Cover loosely with a towel or parchment paper and let stand at room temperature. The next morning, fill the shells as directed and bake.
1 batch basic quiche and tart dough (see related recipe at left), divided into 6 pieces
4 1⁄2 oz. ham, cut into 1⁄2-inch strips
2 Tbs. chopped green onions, green portion only
2 Tbs. heavy cream
1/4 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper, to taste
Press the dough into six 4-inch tart pans. Refrigerate for at least 1 hour.
Preheat an oven to 400°F.
Line the tart shells with parchment paper or aluminum foil and fill with pie weights. Bake until the shells are set and the paper does not stick when lifted, 8 to 10 minutes. Remove the paper and weights and continue baking until the shells are golden, 5 to 7 minutes more. Transfer the pans to a wire rack and let cool completely, about 20 minutes.
Line the bottom of each tart shell with 3/4 oz. ham and sprinkle with 1 tsp. green onions. Crack an egg into the center, pour 1 tsp. cream over the egg and sprinkle with 2 tsp. cheese. Bake until the whites are set and the yolks are cooked, about 15 minutes.
Transfer the pans to a wire rack and let cool for 3 minutes. Using a pot holder, carefully turn each pan over and tap the bottom to release the tart. Set the tarts on individual plates. Garnish each tart with a pinch of pepper and serve immediately.
Im just a girl who grew up to be a wife and mother, who now likes to make people happy with fun and pretty food..so this is where the fun begins..I love my life, I love my family, I love my friends and I love that I know who I am and where I came from..I know this story will end Happily Ever After and that's all Im asking for..