poultry quiche

Ingredients for 4 servings:

• 200 g flour
• 1 egg(s)
• 2 pinches of salt
• 5 tbsp milk
• 80 g butter, cold
• 400 g turkey breast or chicken breast fillet
• Salt and pepper, white
• 1 tbsp lemon juice
• 1 small onion(s)
• 1 clove(s) garlic
• 200 g mushrooms
• 2 tbsp butter
• 2 tbsp parsley, chopped
• ½ tbsp curry
• 250 ml stock (chicken stock from the jar)
• 1 tbsp cornstarch
• 250 g sour cream
• 3 eggs
• ½ tbsp curry
• Flour , for the work surface

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Exotic quiche with lots of curry

Prepare a dough from the first five ingredients for the shortcrust pastry. Roll it out on a lightly floured surface and place it in a springform or quiche dish. Pull the edges up to about 3 cm. Prick the base several times with a fork. Chill the pastry in the dish 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. Slice the mushrooms into thin slices. Heat the 2 tablespoons of butter in a pan and brown the meat. Stir in the onions, mushrooms, garlic, parsley and the 1 1/2 tablespoons of curry powder. Pour in the stock. Let everything simmer for about 3 minutes. Mix the cornstarch with 2 tablespoons of cold water, stir in and bring to a boil. Preheat oven to 200°C. Mix the sour cream with the eggs, season with salt and pepper and season with 1/2 tablespoon of curry powder. Mix with the meat and spread over the dough. Bake the quiche in the oven for about 55 minutes.