Quiche with Crab and Fennel

From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Wed, 15 Sep 1993 12:00:00 +0200

   Servings:  4

    175 g  Plain flour                        40 g  Lard
    1/4 ts Salt                               40 g  Butter

    175 g  Cooked crab meat, flaked            2    Eggs (large)
      1 tb Fennel leaves, chopped                   Anchovy essence (or paste)
    150 ml Milk                                1 ts Tomato puree
    150 ml Cream                                    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)


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