Rhubarb Quiche - cooking recipe

Ingredients

for the custard:
1 cup fresh or frozen rhubarb, cut into 1/2-inch pieces
4 eggs
3/4 c. milk
1 tbsp. flour
10 anchovy fillets
2 tbsp. chopped chives
for the 9-inch pie shell:
1 1/8 c. flour
1/3 c. shortening
2-3 tbsp. water

Preparation

To make the pie shell, cut the shortening into the flour, using a pastry cutter, a fork, or two knives, until the dough forms pellets; add 2-3 tbsp. of cold water and with your hands begin mixing the dough lightly, until it forms a ball that can be rolled out (do not overhandle the dough; it will become gloppy); on a pastry cloth or floured wax paper, roll out the dough from the center to the edges, until it forms a thin pastry; invert it into a pie plate or baking dish, pinch the edges off, and poke holes in the bottom to aerate.

To make the custard, beat the eggs, milk and flour together and then add the rhubarb and chives and mix all together.

To assemble, line the pastry shell with the anchovy fillets and then pour the egg mixture in. Bake at 375 degrees for about 40 minutes or until the center is cooked through.