The second recipe I made from the Savory Tarts & Pies section of The Modern Baker by Nick Malgieri, was the one for Ham & Egg Tart, on page 136, using the Rich Pie Dough recipe on page 128 for the tart crust. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
Again, this crust is just excellent for these tarts, very flaky and tasty. The ham and cheese are spread across the bottom of the unbaked tart crust shell and the rest of the filling ingredients are mixed, poured into the tart shell, baked, and cooled for five minutes before removing from the tart pan.
We ate it hot from the oven and loved it. Mark said it was his "new favorite quiche-type thing," declaring it "excellent." Will it be a repeat? Yes, it was great, another winner from this wonderful book.