This dish can be served warm or at room temperature. Use as an appetizer if the turkey is taking longer to roast than you had envisioned, or as a side dish with the meal. Originally submitted to ThanksgivingRecipe.com.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour.

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  • Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.

  • Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.

  • Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.

  • Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

615 calories; 45.1 g total fat; 279 mg cholesterol; 839 mg sodium. 35.1 g carbohydrates; 20.6 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2003
Made this Christmas Eve 2002 and everyone loved it! Was even good for breakfast the next day similar to quiche. Read More
(11)

Most helpful critical review

Rating: 3 stars
12/31/2012
It was just like a breakfast quiche. I made it as an appetizer for a family dinner and we liked it. It's not so great that we raved about it or I can't wait to make it again. Maybe I might add a twist of some kind. The loose bottom pan is a trouble though....I poured the egg mixture and veggies put the tart in the oven and I immediately heard and smelled dripping and burning. Some of the liquid went right through the bottom of the pan. Was I supposed to put the pan on a cookie sheet? Dripping stopped within a few minutes but I nearly set off the fire alarm and woke up my husband! Read More
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/27/2003
Made this Christmas Eve 2002 and everyone loved it! Was even good for breakfast the next day similar to quiche. Read More
(11)
Rating: 5 stars
09/27/2003
Made this Christmas Eve 2002 and everyone loved it! Was even good for breakfast the next day similar to quiche. Read More
(11)
Rating: 5 stars
12/07/2005
I made this tart in a glass pie plate for a potluck lunch. Finding creme fraiche in the deli cheese case was lucky. The parmesan crust mushrooms ham and artichoke hearts made it special. Since I've had several requests for the recipe I'd say it was a big success. Read More
(9)
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Rating: 4 stars
09/01/2009
Very good! I followed the directions exactly which is pretty admirable considering all the steps with the crust (it's awesome btw) and added shredded parmesan to the top of this. I used a 10-inch springform pan because I don't have a pop-bottom quiche pan and it worked fine. The cooking time for the actual quiche was a little over for me. I had to stop mine at about 25 minutes but it may have been due to the pan I used. Anyhow great recipe - thanks! Read More
(8)
Rating: 5 stars
11/30/2005
Excellent tart or quiche. Needed something different for Thanksgiving it was a hit. I didn't change any of the ingredients. Read More
(7)
Rating: 4 stars
12/23/2008
Make crust thinner tho Read More
(6)
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Rating: 4 stars
09/04/2012
It's a good quiche; not the best recipe I've ever tried. The dough sure uses a lot of butter! Also I substituted broccoli for the mushroom and artichoke (I love them but hubby won't eat them). Thanks! Read More
Rating: 3 stars
12/31/2012
It was just like a breakfast quiche. I made it as an appetizer for a family dinner and we liked it. It's not so great that we raved about it or I can't wait to make it again. Maybe I might add a twist of some kind. The loose bottom pan is a trouble though....I poured the egg mixture and veggies put the tart in the oven and I immediately heard and smelled dripping and burning. Some of the liquid went right through the bottom of the pan. Was I supposed to put the pan on a cookie sheet? Dripping stopped within a few minutes but I nearly set off the fire alarm and woke up my husband! Read More