| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Eggs | 4 | Servings | |
INGREDIENTS
| 175 | g | Plain flour |
| 1/4 | ts | Salt |
| 40 | g | Lard |
| 40 | g | Butter |
| 175 | g | Cooked crab meat; flaked |
| 1 | tb | Fennel leaves; chopped |
| 150 | ml | Milk |
| 150 | ml | Cream |
| 2 | Eggs (large) | |
| Anchovy essence (or paste) | ||
| 1 | ts | Tomato puree |
| Salt and pepper |
INSTRUCTIONS
From: r.gagnaux@chnet.ch (Rene Gagnaux) Date: Wed, 15 Sep 1993 12:00:00 +0200 Heat the oven to 200 oC (400 oF). Make the pastry in the usual way, roll out thinly and use to line a greased 18cm flan ring. Spread the flaked crabe meat over the base of the pastry case and sprinkle with chopped fennel leaves. Lightly whisk together the milk, cream, eggs, a few drops of anchovy essence, salt, pepper and tomato puree. Pour this mixture over the crab and fennel. Bake in the centre of the oven for 15 minutes. Reduce the heat to 180 oC (350 oF) for further 25 minutes (or until the quiche is golden and set). (From: A feast of Scotland, Janet Warren) REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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