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Print this Recipe    Quiche 08

Quiche with Crab and Fennel
Servings: 4

175 g flour
1/4 ts salt
40 g butter
40 g lard

175 g cooked crab meat, flaked
2 eggs
1 tb fennel leaves, chopped
anchovy paste
150 ml milk
1 ts tomato puree
150 ml cream
Salt and pepper

Heat the oven to 200 C (400 F).

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 C (350 F) for further 25 minutes (or until the quiche is golden
and set).

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