This is a basic recipe that has so many variations. It really can be so many different things. I find it’s handy to use up the bits you have in the fridge. 

I’ve made it with leafy vegetables, leeks, onions, smoked salmon, ham, bacon, and all sorts of other vegetables and many different cheeses.

Ingredients:

1 Piecrust, either home made or store bought. Not deep dish. 
1- 3/4 cup chopped filling of choice. Meat, seafood or veggies. 
4 Eggs
1 cup Heavy Cream, or Whipping Cream or Half and Half
5 oz of Roquefort, Gruyère , goat or other cheese, cubed into ½ inch pieces 
Salt and pepper to taste
Parchment Paper
Dried beans, approx 2 cups
1 Tbsp fresh chives, chopped

Preparation:
Begin by blind baking the crust. Preheat the oven to 375F/190C degrees, use a fork to gently prick the crust on the bottom and on the sides.

Cut a piece of parchment paper so it overlaps the crust slightly and lay it onto the unbaked crust, and fill with dried beans. Push them so you have more beans on the sides and less in the middle. Then bake for 10-15 minutes.

After baking, remove the crust and lift off the parchment paper and beans. The beans will be hot, so handle with care.

Drop the oven down to 350°F/176C and prepare your filling by beating your eggs and gently incorporating the cream. Add your salt and pepper, remembering that depending on the cheese, it can already be quite salty. 

Put your cheese and filling of choice into your pie crust and gently pour the egg and cream mixture over the top and bake until the tart doesn’t wobble when gently shaken. That’s usually about 30 to 40 minutes. This is what it looks like when its ready.

Remove and allow to cool.