[Sca-cooks] Question about pie

[jenne at fiedlerfamily.net]

Last night, Sarah bas Mordechai and I did a redaction night. We tried one
recipe that I have a question about. It's from Le Menagier, and we used
the translation in _The Medieval Kitchen_ though we kinda hedged on the
greens and also used a garlic cheese instead of plain.

Anyway, it came out beautifully, with none of the 'sinking' I've seen in
the usual tarts of greens with cheese and eggs. I'm wondering if the fact
that we made a mistake-- forgot the eggs in the filling until 10 minutes
into the cooking, then had to scoop out the filling and temper in the
eggs-- made a difference. The pie was lovely and puffy, and hardly sank at
all even when cold. (Of course people commented that if we served it at a
dayboard we'd have to have some sort of 'Yes it is delicious' sign up
because the filling turned out Grinch green!)

This is what we planned to do. See the note for our mess up. Anyone have
thoughts on this?
Vegetable- Cheese tart from Le Menagier
bottom crust worth of pate brisee
3 large handfuls mixed green and red chard
2 large handfuls spinach
2 handfuls watercress
1 handful parsley
about 4-5 oz garlic cheddar cheese
about 6 oz cream cheese spread
4 eggs

Wash and food process greens
Add cut up garlic cheddar and cheese spread, process until smooth
Add eggs
Line pie pan with pate brisee, line dough with aluminum foil, bake on
400 for 8 minutes with weights in bottom, then remove foil with weights
Bake 5 minutes more
Put cheese/greens mixture into pie crust, bake 1 hour (or till
toothpick comes out clean)

Note: We forgot the eggs, after 5 - 10 minutes removed from oven,
spooned filling back into bowl; beat 4 eggs, tempered eggs with
filling (put spoonfuls of hot filling into egg while beating and then
adding back to remainder of filling), put back into shell. Baked till
solidified. Puffed up nicely! Beautiful shade of spring green. Our
tasters claimed it tasted like broccoli.


-- Jadwiga