| 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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