For the fennel quiche prepare a dough from butter, flour, salt and lard, line the buttered mold with it.
Place coarsely chopped crab meat on the dough, add finely chopped fennel.
Mix milk and cream with beaten eggs, add anchovy paste to taste, add tomato puree and season with salt and pepper. Pour the mixture into the mold on top of the shrimp and fennel.
Bake in the preheated oven at 200 °C on the middle shelf for 15 minutes, reduce the heat to 180 °C and bake for another 25 minutes until the fennel quiche is golden and firm!
Preparation Tip:
Instead of crab meat, you can use chopped shrimp for the fennel quiche!
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