Recipe for Quiche with Crab and Fennel 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
175 gm Plain flour
1/4 tsp Salt
40 gm Lard
40 gm Butter
175 gm Cooked crab meat, flaked
1 tbl Fennel leaves, chopped
150 ml Milk
150 ml Cream
2 x Eggs (large)
Anchovy essence (or paste)
1 tsp Tomato puree
Instructions:
Instructions: 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).

/EGGS

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