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Ingredients
Turkey Quiche
- For the dough
- 300 grams Pastry flour
- 125 butter
- 125 grams Quark
- 1 pinch salt
- 2 tsps oregano
- 1 tsp thyme
- For the filling
- 500 grams turkey breasts
- 2 slices Toast
- 3 Tbsps sunflower oil
- 3 garlic cloves
- salt
- peppers
- 1 pinch cayenne pepper
- 500 grams Fennel
- 75 milliliters white wine
- 2 eggs
- 1 egg yolk
- 300 grams Crème fraiche
- 100 grams Mountain cheese
- 100 grams small black Olives (pitted)
- butter (for the mold)
- Pastry flour (for dusting)
For the crust: Place the flour in a mixing bowl. Add the chopped butter, quark and salt.
Add the oregano and thyme and mix with the dough hook attachment until smooth. Cover and let rise in a warm place for 30 minutes.
For the filling: Cut turkey meat into strips and process through a meat grinder. Coarsely grind the toast.
Rinse the fennel, trim and cut into small wedges. Pluck the fronds and set aside. Sauté the fennel wedges in oil until softened and season with salt and pepper. Add the white wine and cook, covered, over medium heat for 5 minutes. Peel the garlic and mince. Add to the fennel and season the mixture with salt and pepper. Remove the pan from the heat and let cool slightly. Add the ground meat and bread. Whisk together 1 egg, the egg yolk and 1/2 of the crème fraîche. Season with salt and pepper then stir in the fennel mixture. Mix the remaining egg with the remaining crème fraîche and cheese.
Roll out the dough on a lightly floured work surface and use to line a greased tart pan, forming a 3 cm (approximately 1 inch) high edge.
Spread the meat mixture over the tart base. Cover with the egg and cheese mixture and sprinkle with olives. Bake in a preheated oven (200°C) (approximately 400°F) for 40-45 minutes. Garnish with fennel fronds.