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Title: Brie Tart England, 1378
Categories: English Medieval Egg Cheese
Yield: 5 Servings
| 3/4 | lb | Flaky pastry |
| 1 1/2 | c | Milk or Half-and-Half |
| 1 | ts | Saffron |
| 1 | c | (1/4lb) Brie cheese; without rind |
| 1/2 | ts | Ginger |
| 1 | ts | Sugar |
| 3 | Eggs plus 2 extra yolks |
Line a 10" quiche dish with the pastry and bake at 400f for 10 minutes. Put the cream, saffron, and cheese in a covered bowl in the oven at 200f for 20 to 30 minutes, until the cheese has melted somewhat and the saffron has dissolved and coloured the cream. Transfer the mixture to a blender and blend just long enough to amalgamate properly. Add the ginger, sugar, and seasoning of salt and pepper, tasting carefully after each addition. Beat the eggs with a fork or rotary beater, in a separate bowl, and pour the contents of the blender into them, still whipping. Pour the resulting mixture into the quiche shell and bake at 350f for 30 minutes, or until set and puffy. Serve with a green salad flavoured with herbs, using lemon juice instead of vinegar in the dressing.
From the original: Take a crust inch deep in a trap; take yolks of eggs raw and cheese ruayn and meddle it and the yolks together and do thereto powder, ginger, sugar, safron, and salt, do it in a trap, bake it well and serve it forth.
Recipe from _The Forme of Cury_, 1378 Ed. by Rev. Samuel Pegge, 1700's in _Seven Centuries of English Cooking_ by Maxime de la Falaise Grove Press, 1992 ISBN 0-8021-3296-0
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