So I have a bit of down time and at least one more egg dish to go. I saved this one for last as it is THE best egg/cheese pastry dish yet. I have yet to encounter anything better. Forget mini quiches for parties…take the extra time and make these instead. You’re guests will never leave. Err…never mind that may not be a good thing.
Lese Fryes (Eggs with cheese)
Take soft cheese, and pare it clean, and grind it in a mortar small, and draw yolks and white of eggs through a strainer, and cast thereto, and grind them together then cast thereto sugar, butter and salt, put all together in a coffin of fair paste, and let bake enough, and then serve it forth. (Renfrow, pp. 46)
1 wedge Brie cut into pieces
3 eggs beaten
1 tsp sugar
1 stick of butter cut into pieces
1 tsp of salt
I gathered all the ingredients together,
cutting the brie (including the rind) into chunks. Next I cracked three eggs into a bowl beating them well. (They screamed a lot!). Next I added sugar, butter and a bit of salt to the eggs.
I cut rounds from the pastry, placing them into a really cool copper/tin dish. The dough was pressed down to form small hand held pastry shells.
Pieces of cheese were put into each shell until all the pastry was filled. I poured the egg mixture over the cheese and cooked till the egg mixture was firm and the crust golden.