Quiche With Crab & Fennel Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
PASTRY
175 gram: Plain flour,
1/4 tsp: Salt,
40 gram: Lard,
40 gram: Butter,
FILLING
175 gram: Cooked crab meat, flaked
1 tbsp: Fennel leaves, chopped
150 milliliter: Milk,
150 milliliter: Cream,
2: Eggs, large
Anchovy essence, or paste
1 tsp: Tomato puree,
Salt and pepper,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp