A Royal Dish - Honey and Saffron Quiche

• 2 cups (475 ml) thick cream
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) honey
• 1/8 tsp (1 ml) saffron
• 3 eggs plus 2 extra yolks
• 1 9 inch pastry shell, baked blind (unfilled)

1. Heat the cream, saffron and milk together in a saucepan until cooked.
2. Beat the eggs and yolks with honey in a bowl.
3. Slowly add the hot liquid, beating constantly with a wire whisk.
4. Pour into the cooled shell.
5. Bake at 350 degrees (175 C.) for 25-30 minutes until set.

cream, milk, honey, saffron, eggs, pastry shell

Taken from online-cookbook.com/goto/cook/rpage/0011AC (may not work)