Onion Tart by THL Dagonell Original: From Ancient Cookery [15th Cent.] Tart on Ember-Day (pg.448) Parboyle onions, and sauge, and parsel, and hew hom small, then take gode fatte cheese, and bray hit, and do therto egges, and tempur hit up therwith, and do therto butter and sugur, and raisynges of corance, and pouder of ginger, and of canell, medal all this well togedur, and do hit in a coffyn, and bake hit uncoveret, and serve hit forthe. Translation: Parboil onions and sage and parsely, cut them small, then take good fat cheese and grate it, and do thereto eggs, and temper it up therewith, and do thereto butter and sugar and currants and powdered ginger and cinnamon, meddle this all well together, and do it in a pie-shell and bake in uncovered and serve it forth. Redaction: 2-lb bag of onions 2 t dried sage 1 c parsely 8 oz cream cheese 8 oz sharp cheddar cheese 6 eggs 6 T butter 1 T sugar 6 T raisens 1/2 t powdered ginger 1 t cinnamon 2 8" pie-shells Bake the empty pie shells at 400* for ten minutes. Peel and chop the entire bag of onion and boil them for ten minutes. Chop the parsely. Cut both cheeses into very small pieces. Mix all ingredients together. Blend well. Pour into open pie shells and bake for 40 minutes at 350* Serve hot. Makes two pies. The Dunkirk Center for Peace and Justice was having a potluck for their summer meeting. I needed something cheap, relatively effortless and filling. This seemed to fill the bill. A lot of people praised it and the first pie entirely disappeared in minutes. I advertised it as a "sweet and savory quiche". It was good, but I'm thinking I can tweak it into something better still.