Crab, Saffron and Leek Quiche

Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

225g/8oz shortcrust pastry
100g/4oz leeks, outer leaves and tops removed
a pinch of saffron strands soaked in 1 Tbsp warm water
15g/1/2oz unsalted butter
300ml/10fl oz fish stock
25ml/1fl oz Noilly Prat or other dry vermouth
a little lemon juice and salt
a pinch of cayenne pepper
3 eggs
120ml/4fl oz double cream
175g/6oz white crab meat

Preheat the oven to 190C/375F/Gas5. Roll out the pastry and line a
20cm/8in flan ring. Prick the pastry, cover it with greaseproof paper and
fill with baking beans. Bake for 10 minutes the remove the beans and
paper and leave to cool. Slice the leeks and boil them in lightly salted
water for 10 minutes until really soft. Drain and place in a pan. Add the
soaked saffron with the butter and drive off the excess moisture by
stirring over a high heat. Boil the fish stock and Noilly Prat together
to reduce it to about 25ml/1fl oz. Add the lemon juice, salt and cayenne
pepper then beat into the eggs and cream. Line the pastry case with the
leeks and sprinkle with crab meat over the top. Pour over the eggs and
cream and bake in the oven for 20 minutes. You can serve this either hot
or cold.


Regards
John H
YM: ferrengi_klingon_trek


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