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Quiche with Crab and Fennel

Quiche with Crab and Fennel comes together with Plain Flour Lard, Salt Butter, Cooked Crab Meat Flaked Eggs, Milk Ts Tomato Puree, and Cream Salt And Pepper. Keep it handy for the next time you cook it.

Ingredients

• 175 g
• 1/4 tsp
• 175 g
• 150 ml
• 150 ml

Method (preview)

1. 1

   Spread the flaked crabe meat over the base of the pastry case and sprinkle with chopped fennel leaves.

2. 2

   Lightly whisk together the milk, cream, eggs, a few drops of anchovy essence, salt, pepper and tomato puree.

3. 3

   Pour this mixture over the crab and fennel.

4. 4

   Bake in the centre of the oven for 15 minutes.

5. 5

   Reduce the heat to 180 oC (350 oF) for further 25 minutes (or until the quiche is golden and set).