Ingredients

1 short crust pastry (see note)
6 ounce curd cheese
4 ounce cottage cheese
2 ounce (generous) mature cheddar
4 eggs
2 Tbsp. milk (or more)
fresh mint, parsley and chives
beaten egg to glaze

Cooking Instructions

*Note: short crust pastry should be made with 8 ounce flour, preferably whole wheat. Sieve both the soft cheeses to make a smooth mixture. Beat in about 2 Tbls. each coarsely chopped parsley, mint and chives to make a prettily green flecked mixture. Add salt, pepper and the milk. Use half the pastry to line a pie plate measuring about 8 1/2 inches across the top. Put the cheese mixture into it, make four hollows with the back of a spoon and break an egg into each. Season the eggs with a pinch of salt, a good grinding of pepper and scatter more herbs over the to pat least 3 Tbls. of mint and perhaps 1 of chives. Cover with remaining pastry. Seal, flute, glaze and make a few steam slits in the usual way. Bake on a preheated baking sheet at 425degree(220 c) gas mark 7 for 25 minutes, then at 375degree(190 c) gas mark 6 for 15 minutes. Cool for 5 to 10 minutes before serving with a tomato salad or a green salad.
 
 
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