Honey-Saffron Quiche

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Honey-Saffron Quiche
Serves 8

From "Seven Centuries of English Cooking", originally served at Richard II's coronation banquet. This is a great quiche, really good with fresh whole strawberries. It's got an unusual, rich flavor and a little slice is plenty enough.

3/4 pt (2 cups) thick cream
1/8 tsp saffron
1/4 pt (1/2 cup) milk
3 eggs plus 2 extra yolks
1/4 pt (1/2 cup) honey
a 9" pastry shell, baked blind (unfilled)

Heat the cream, saffron and milk together in a saucepan until cooked. Beat the eggs and yolks with honey in a bowl. Slowly add the hot liquid, beating constantly with a wire whisk. Pour into the cooled shell. Bake at 350° F for 25-30 minutes until set.

lea bob
(9/25/01)

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