Medieval Cookery - Tart of Onions

Recipe by Daniel Myers

This is a verly lightly flavored pie that should appeal to just about anyone. The saffron adds just enough flavor to keep it from being boring.

1 medium onion, finely chopped
6 eggs
1/2 lb. (2 cups) soft cheese, grated
pinch saffron
pinch salt

Beat eggs, add other ingredients, and pour into an unbaked pie crust. Bake at 350°F until lightly browned on top - about an hour.

Source [Libro di cucina/ Libro per cuoco, L. Smithson (trans.)]: CII - Tart of scallions or of onions, etc. If you want to make a tart of these things, take that which you want and let it well boil. Take first the water out and then squeeze out the water and finally chop / mash them and take fine lard and beat well; take eggs and fresh cheese and saffron and beat all together and make the tart.