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)
- 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 (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)