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A Royal Dish - "Honey and Saffron Quiche"
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Egg Custard Quiche flavored with Honey and Saffron.

Seven Centuries of English Cooking by Maxime de la Falaise


  • 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.
Note: The Honey and Saffron Quiche was one of the dishes served at King Henry IV's coronation feast on Oct 13, 1399.

Addtional Notes: This "Honey and Saffron Quiche" recipe is a modern version recipe of an Medieval / Renaissance food or recipe. The book called it a quiche but the medival name is doucetye. Actually, in the SCA time period, it would have been called a "tarte". It is essentially the ancestor of what people today would call "quiche." So calling it "quiche" is not wrong; it's just anachronistic (meaning it's not what they called it in the SCA time period).

SCA stands for "Society for Creative Anachronism".

Key Words: King, Queen, Prince, Princess, Royal, Royalty

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