The original text of the recipe, taken from Gheeraert Vorselman, Eenen nyeuwen coock boeck ( p.203).
Legget in coppen kese van Brij ende harde eyeren tsamen gestooten met peren ende hier toe neemt men suker ende heel doyeren van eyeren
English Translation from the Coquinaria site
A cheese pie.
Put in a pie crust some Brie cheese and hardboiled eggs, mashed together, with pears. And to this one takes sugar and whole egg yolks.
8 oz Brie cheese
2 hard boiled eggs, peeled and diced
1 pear, peeled and diced (I used a Bosc pear, other varieties may require a different quantity of pear)
4 egg yolks
1 1/2 tsp sugar
1 prepared pie crust
- Preheat oven to 400 F
- Beat together Brie and hard boiled eggs
- Lay in pie crust, making sure to cover the whole bottom of the crust evenly
- Cover with diced pears
- Whisk together egg yolks and sugar
- Pour yolk sugar mixture evenly over the pears
- Bake at 400 F for 15 minutes
- Reduce oven to 350 F and bake an additional 35 minutes
- Cool until room temperature.
The translator on the website added punctuation to the recipe. The translation is “Brie cheese and hardboiled eggs, mashed together, with pears” there are no commas in the Dutch. So my choice was either mash the cheese and eggs together or mash the cheese, eggs, and pears together. I elected to just mash the cheese and eggs together. One, the pears were not interested in being mashed. Two, I was concerned that the mixture would be too wet. I was please with the results. I also realize that the recipe calls for egg yolks, but if I were going to make this in the future and not mash cheese, eggs, and pears all together, I would just use a whole egg (or two depending on volume) to pour over the top of the pears.