| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Vegetarian, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 1 |
|
Shortcrust pastry (see note) |
| 6 |
oz |
Curd cheese |
| 4 |
oz |
Cottage cheese |
| 2 |
oz |
(generous) mature cheddar |
| 4 |
|
Eggs |
| 2 |
tb |
Milk (or more) |
|
|
Fresh mint, parsley & chives |
|
|
Beaten egg to glaze |
INSTRUCTIONS
*Note: Shortcrust pastry should be made with 8 oz flour, preferably whole
wheat.
Sieve both the soft cheeses to make a smooth mixture. Beat in about 2
tablespoons each coarsley chopped parsley, mint and chives to make a
prettily green-flecked mixture. Add salt, pepper and the milk.
Use half the pastry to line a pie plate measuring about 8 1/2 inches
across the top. Put the cheese mixture into it, make four hollows with the
back of a spoon and break an egg into each. Season the eggs with a pinch of
salt, a good grinding of pepper and scatter more herbs over the top--at
least 3 tablespoons of mint and perhaps 1 of chives.
Cover with remaining pastry. Seal, flute, glaze and make a few steam
slits in the usual way. Bake on a preheated baking sheet at 425 F (220 C)
gas mark 7 for 25 minutes, then at 375 F (190 C) gas mark 6 for 15 minutes.
Cool for 5-10 minutes before serving with a tomato salad or a green salad.
Source: Philippa Davenport in "Country Living" (British), May 1988. Typed
for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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