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Quiche with Crab and Fennel
Quiche with Crab and Fennel
From: [email protected] (Rene Gagnaux)
Date: Wed, 15 Sep 1993 12:00:00 +0200
Servings: 4
1
1
75 g Plain flour
/4 ts Salt
40 g Lard
40 g Butter
175 g Cooked crab meat, flaked
2 Eggs (large)
1
tb Fennel leaves, chopped
Anchovy essence (or paste)
1
1
50 ml Milk
50 ml Cream
1 ts Tomato puree
Salt and pepper
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)
amyl
http://www.cs.cmu.edu/~mjw/recipes/pie/savory/quiche-crab-fennel.html [12/17/1999 11:32:18 AM]
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