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Print this Recipe    Honey Saffron

Honey and Saffron Quiche
Serves 8

2 cups thick cream
1/8 tsp. saffron
1/2 cup milk
3 eggs plus 2 extra yolks
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.

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