Is it too early to think Christmas?

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.

Ingredients:

• 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 eggs
• 2 Tbs. heavy cream
• 1/4 cup finely grated Parmigiano-Reggiano
  cheese
• Freshly ground pepper, to taste

Directions:

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.

Isn't this the cutest Idea ever..I love how simple this would be to make, the directions are here. I'm going to the thrift store for some cool books and making some for Christmas, so if you receive one act surprised okay!