Poultry Quiche
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 1 egg (s)
- 2 pinch (s) salt
- 5 tablespoon milk
- 80 g butter, cold
- 400 g turkey breast or chicken breast fillet
- Salt and pepper, whiter
- 1 tablespoon lemon juice
- 1 small onion (s)
- 1 clove garlic
- 200 g mushrooms
- 2 tablespoon butter
- 2 tablespoon parsley, chopped
- 0.5 tablespoon ½ curry
- 250 ml stock (poultry stock from the glass)
- 1 tablespoon cornstarch
- 250 g sour cream
- 3 egg (s)
- 0.5 tablespoon ½ curry
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Prepare a batter from the first five ingredients for the shortcrust pastry. Roll this out on a little flour and place in a spring or quiche form. Pull up the edge about 3 cm. Prick the bottom several times with a fork. Chill the dough in the tin for about 45 minutes.
- Cut the poultry into thin strips, season with salt and pepper. Mix with the lemon juice. Finely chop the onion and garlic. Cut the mushrooms into leaves. Heat the 2 tablespoons of butter in a pan and fry the meat in it. Stir in onions, mushrooms, garlic, parsley and the 1 1/2 tablespoon curry. Pour the stock. Let everything cook for about 3 minutes. Mix the cornstarch with 2 tablespoons of cold water, mix in and bring to the boil.
- Preheat the oven to 200 °.
- Mix the sour cream with the eggs, season with salt, pepper and season with 1/2 tablespoon curry. Mix with the meat and spread on the dough.
- Bake the quiche in the oven for about 55 minutes.
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