Summary

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

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Instructions

1. 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.
2. 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.
3. Preheat the oven to 200 °.
4. 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.
5. Bake the quiche in the oven for about 55 minutes.