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Honey Saffron Quiche

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1 pre-prepared Nine-inch (23 cm) pie shell
2 cups (500 mL) whipping cream
1/4 tsp. (1 mL) saffron threads
2/3 cup (150 mL) 2% milk
3 large Eggs
2 egg Yolks
2/3 cup (150 mL) Bee Maid liquid honey
1/4 tsp. (1 mL) nutmeg


In a small saucepan, add the cream, milk and saffron. Bring to a boil and immediately remove from the heat and let steep for 20 minutes.

Preheat the oven to 350 F (180 C). Line the piecrust with silicone paper, add pie weights (dry beans or peas) and bake for approximately 10 minutes until light golden brown. Remove from oven and remove paper and weights.

Whip together the eggs and honey. While continually whisking, pour the hot milk into the honey mixture.

Pour into the prepared pastry crust. Sprinkle the top with nutmeg and bake for 30 to 40 minutes or until the filling is set.

Remove from the oven and cool to room temperature before serving.