Ham and Egg Breakfast Tarts

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.

Ham and Egg Breakfast Tarts

Photo by leslee236

  • Prep Time


  • Total Time


  • Servings



  • 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

  • 6


  • 2

    Tbs. heavy cream

  • ¼

    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. Serves 6. Williams-Sonoma Kitchen. Return to Previous Page


Facebook Conversations