4 eggs
4 tbsp. fresh grated Parmesan
4 tbsp. onion, finely chopped
2 tbsp. butter
1 tbsp. chives, finely chopped
1 tbsp. fennel, finely chopped
1/2 tsp. rosemary, minced
1/2 c. heavy cream
1/2 c. milk
Salt, freshly ground black pepper
Freshly grated nutmeg
1 lettuce, washed and cut in slivers
1 tbsp. tarragon, finely chopped
2 tbsp. parsley, finely chopped
1 (10 inch) pastry shell

Beat eggs together with cream and milk in a bowl. Beat in Parmesan; when well mixed, season with salt and pepper and freshly grated nutmeg. Saute onion in butter in a skillet until just colored; add slivered lettuce and toss quickly (about 1/2 minute) just to heat lettuce through. Force through a fine sieve. Combine onion and lettuce with herbs and add to egg mixture. Fill tart shell with herb mixture, bake in 325 degree oven for 30-40 minutes. Serve hot, lukewarm, or cold, cut in wedges.