4 Tbsp. butter, melted

1/2 tsp. salt

pinch saffron

6 eggs

1/2 medium onion, coarsely chopped

1/2 lb. soft cheese, grated

1/2 cup currants (zante currants)

1 Tbsp. sugar

1 tsp. parsley

1 tsp. sage

1 tsp. hyssop

1 tsp. powder douce

Grind saffron with salt, mix with butter, and set aside.

Place onions into boiling water and cook until just tender and drain.

Beat eggs and combine with saffron-butter, onions, and remaining ingredients, pour into pastry shell, and bake at 350°F for one hour.