Title: Quiche with crab & fennel
 Categories: Quiche, Seafood, Cheese/eggs
      Yield: 4 Servings
 
MMMMM---------------------------PASTRY--------------------------------
    175 g  Plain flour
    1/4 ts Salt
     40 g  Lard
     40 g  Butter

MMMMM--------------------------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)