The recipe is from one of my go-to cook books Le Menagier de Paris as translated by Janet Hinson:

TO MAKE A TART, take four handfuls of beet-leaves, two handfuls of parsley, one handful of chervil, a bit of turnip-top and two handfuls of spinach, and clean them and wash them in cold water, then chop very small: then grate two kinds of cheese, that is one mild and one medium, and then put eggs with it, yolk and white, and grate them in with the cheese; then put the herbs in the mortar and grind them up together, and also add to that some powdered spices. Or in place of this have first ground up in the mortar two pieces of ginger, and over this grate your cheeses, eggs and herbs, and then throw in some grated old pressed cheese or some other such on to the herbs, and carry to the oven, and then make it into a tart and eat it hot.


One bag spinach (this cooks down a lot, it’s less than you think)
Some swiss chard (for the colour so use as much or little as you want, but we want the bright red stalks to give the dish colour)
1 cup fresh parsley – diced
1 tbsp dried chervil
2 cups grated Mozzarella
1 cup grated Romano or Parmesan (feel free to use the dried stuff when in a hurry)
6 eggs
1 tbsp Powder Fort (substitute powdered ginger if needed)
2 tsp salt
2 pie crusts (make your own, or buy the pre-made crusts or a package of pre-made individual tart shells)

1. wash spinach and chard very well
2. chop spinach, chard, and parsley small (don’t use a food processor, it doesn’t have the right texture) 3. beat eggs
4. mix herbs and spices together
5. add spices and cheese to eggs and mix
6. pour egg mixture over greens and mix
7. spoon into pie crusts or tart shells
8. bake at 350 until cooked (depends on depth of pie usually an hour)

 The final result is kind of like a quiche but with the greens and egg percentages swapped.

– Tomas de Courcy (for more information on this and many other interesting recipes, be sure to check out his blog, too!)

Categories: A&SCulinary Group


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