Title: Quiche with Crab & Fennel
Categories: Quiche Seafood Cheese
Yield: 4 Servings

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

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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