Spinach Tart

Modernization:
To make a tart, take four handfuls of beet leaves, two handfuls of parsley, a handful of chervil, a sprig of fennel and two handful of spinach, and pick them over and wash them in cold water, then cut them up very small; then bray with two sorts of cheese, to wit a hard and a medium, and then add eggs thereto, yolks and whites, and bray them in the cheese, then put the herbs in a mortar and bray all together and also put therein some fine powder. Or instead of this have ready brayed in the mortar two heads of ginger and onto this bray your cheese, eggs and herbs and then cast old cheese scraped or grated onto the herbs and take it to the oven the have your tart made and eat it hot.

Redaction

Filling:
1/3 lb. Spinach
½ C. fresh parsley, chopped
1 or 2 fresh fennel leaves or 1 tsp. Fennel seeds ground
2 T. dried chervil
5 eggs
9 oz. gruyere
3 oz. parmesan
½ tsp. ginger

Pre-bake thawed frozen crust for 10 minutes at 400 degrees. Set aside.
Chop spinach finely and grate cheese. Mix in a large bowl with all other ingredients. Pour into crust and bake all together for 40 minutes at 350 degrees.

Source:
Friedman, David and Cook, Betty or Cariadoc and Elizabeth
A Miscellany
1988
also at: http://www.pbm.com/~lindahl/cariadoc/miscellany.html