---------- Recipe via Meal-Master (tm) v8.02
  
       Title: HERBOLACE PIE
  Categories: Vegetarian, Cheese/eggs
       Yield: 6 servings
  
       1    Shortcrust pastry
            -- (see note)
       6 oz Curd cheese
       4 oz Cottage cheese
       2 oz (generous) mature cheddar
       4    Eggs
       2 tb Milk (or more)
            Fresh mint, parsley & chives
            Beaten egg to glaze
  
   *Note: Shortcrust pastry should be made with 8 oz
   flour, preferably whole wheat.
   
   Sieve both the soft cheeses to make a smooth mixture.
   Beat in about 2 tablespoons each coarsley 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 top--at least 3
   tablespoons 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 425 F (220 C) gas mark 7
   for 25 minutes, then at 375 F (190 C) gas mark 6 for
   15 minutes. Cool for 5-10 minutes before serving with
   a tomato salad or a green salad.
   
   Source: Philippa Davenport in “Country Living”
   (British), May 1988. Typed for you by Karen Mintzias
  
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