Quiche with Crab and Fennel
| Yield: | 4 Servings |
| Categories: | Eggs |
| 175 | g | Plain flour |
| 1/4 | ts | Salt |
| 40 | g | Lard |
| 40 | g | Butter |
| 175 | g | Cooked crab meat; flaked |
| 1 | tb | Fennel leaves; chopped |
| 150 | ml | Milk |
| 150 | ml | Cream |
| 2 | Eggs (large) | |
| Anchovy essence (or paste) | ||
| 1 | ts | Tomato puree |
| Salt and pepper |
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