Title: Brie tart england, 1378
 Categories: English, Medieval, Eggs, 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