Beet Tart
Redaction by THL Dagonell

From The Good Huswives Handmaid:
"How to make Lumbardy Tarts -- Take Beets, chop them small, and to them put
grated bread and cheese, and mingle them wel in the chopping.  Take a few
corrans, and a dishe of sweet butter, and melt it.  Then stir al these in 
the butter, together with three yolkes of egges, sinamon, ginger and sugar,
and make your tart as large as you will, and fill it with the stuffe, bake
it, and serve it in."

2 frozen pie shells
2 bunches of beets
1/4 cup breadcrumbs
1/2 lb mild cheese (I used half Monterey Jack, half Mild Cheddar)
2 tablespoons currants
2 tablespoons butter (I didn't melt it, just chopped it up)
3 eggs
1/2 teaspoon cinnamon
2 teaspoons minced ginger
1 tablespoon brown sugar

Let the pies shells thaw for 15-20 minutes.  While you're waiting, peel and
dice the beets.  Poke the empty pie shells with a fork and bake at 400* for
10 minutes.  While you're waiting, dice the cheese.  Separate the eggs.

In a large mixing bowl, combine the beets, cheese, breadcrumbs, currants,
butter, egg yolks, cinnamon, ginger and sugar.  Mix well.  Pour mixture
into cooled pie shells and spread out evenly.  Cover with aluminum foil.
Bake at 375* for 90 minutes.  Makes two pies.

CONCLUSIONS: It's a cooked-beet flavored quiche.  All you can taste is the
beets, cheese, eggs and pie shell.  It's palatable, but not wonderful.
It's cheap, hot and filling.  Would I eat it at a feast?  Yes.  Serve it
again at home?  Probably not.