Honey and Saffron Quiche

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.  

History Note: Honey and Saffron Quiche, was known in the SCA time period as a
Doucetye and it would also been called a "tarte". It was one of the dishes
served at Henry IV's coronation feast on Oct 13, 1399. The "tarte" is
essentially the ancestor of what we today call "quiche." So calling it "quiche"
is not wrong; it's just anachronistic (meaning it's not what they called it in
period).

Source:

rec.food.cooking, rec.food.recipes