This savoury tart can be served warm or at room temperature. Use as a starter if the roast is taking longer than you had envisioned, or as a side dish with the meal.
Made this Christmas Eve 2002 and everyone loved it! Was even good for breakfast the next day, similar to quiche. - 11 Apr 2003 (Review from Allrecipes US | Canada)
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! - 31 Aug 2009 (Review from Allrecipes US | Canada)
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. - 07 Dec 2005 (Review from Allrecipes US | Canada)