Quiche with Turkey and Mushrooms

Ingredients

• 200 g Flour
• 1 fresh egg
• 2 pinch salt
• 5 tbsp milk
• 80 g cold butter
• 400 g turkey breast fillet
• Salt
• Pepper
• 0.5 tsp cayenne pepper
• 0.5 untreated lemon (juice and grated zest)
• 2 Garlic cloves
• 1 piece fresh ginger
• 0.5 bunch spring onions
• 200 g mushrooms
• 1 Tbsp clarified butter
• 2 tbsp curry
• 200 ml poultry stock (from the jar)
• 1 tbsp Cornstarch
• 250 g sour cream
• 3 fresh eggs

Instructions

1. 1.

   Sift flour onto a work surface and create a well in the center. Add the egg, 2 pinch salt, and milk. Sprinkle cold butter in small flakes around the edge and quickly knead all ingredients into a smooth dough. Roll out the dough on lightly floured ground, place it in the pan, pressing up a rim about 3 cm high, and chill for 45 minutes.

2. 2.

   Meanwhile wash, dry, and slice turkey breast into strips. Season with salt, pepper, cayenne pepper, lemon juice, and zest. Peel garlic and ginger, squeeze them in, and mix well. Peel spring onions, clean mushrooms, and slice both. Preheat oven to 200°C.

3. 3.

   Heat clarified butter in a large pan. Brown turkey strips for 4 minutes, then push aside slightly and add onions and mushrooms, sautéing briefly. Mix everything together and season with 1 tbsp curry. Pour in stock and simmer for 3 minutes over medium heat. Whisk cornstarch into 2 tbsp cold water, stir into the pan, and bring to a boil.

4. 4.

   Whisk sour cream and eggs, season with remaining curry, salt, and pepper. Stir this mixture into the turkey filling and spread evenly over the dough. Bake the quiche in convection oven at 180°C for 1 hour; if the surface browns too much, cover with foil. Let rest for 10 minutes before serving.