Scallion And Ham Tart

• 1 T. unsalted butter
• 1 T. vegetable oil
• 12 to 16 scallions, ends trimmed, light green and white parts thinly sliced
• 5 oz. ham, cut into 1/4- to 1/2-inch dice (about 1 c.)
• 4 large eggs
• 3/4 c. milk
• 1/2 c. heavy cream
• Salt
• Freshly ground black pepper
• 1 9-inch unbaked pie shell (use your favorite recipe), chilled
• 4 oz. grated Gruyere cheese (may substitute any Swiss cheese; about 1 c.)

1. Preheat the oven to 350u0b0.
2. In a saute pan over medium heat, combine the butter and oil. When the butter has melted, add the scallions and cook for about 3 minutes, until they have softened. Add the ham and cook for 30 seconds. Transfer the scallion-ham mixture to a plate to cool.
3. In a large bowl, lightly beat the eggs. Add the milk, cream and salt and pepper to taste, whisking until thoroughly combined. Spread the scallion-ham mixture in the bottom of the pie shell. Scatter the cheese over the scallion-ham mixture and top with the egg mixture.
4. Bake for 35 to 40 minutes, until golden brown. Transfer to a wire rack to cool slightly before serving.

butter, vegetable oil, scallions, ham, eggs, milk, heavy cream, salt, freshly ground black pepper, shell, gruyere cheese

Taken from www.epicurious.com/recipes/member/views/scallion-and-ham-tart-50182274 (may not work)