Honey-Saffron Quiche
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 & a little slice is plenty enough. i promised the recipe to Dr. Lori ages ago, but haven't been able to find the book, so if someone has her email address, could you forward it to her & make sure she gets it? i don't know if she's on the list anymore & i don't want her to miss out on it because she's so busy. thanks.
Serves 8
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 inch 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 degrees for 25-30 minutes until set.
lea bob