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🍽️ Crispy Turkey and Fennel Quiche

678 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 125 butter
• 125 g curd cheese
• 1 pinch salt
• 2 tsp oregano
• 1 tsp thyme
• 500 g turkey breast fillet
• 2 slices toast bread
• 3 tbsp sunflower oil
• 3 garlic cloves
• salt
• pepper
• 1 pinch cayenne pepper
• 500 g fennel
• 75 ml white wine
• 2 eggs
• 1 egg yolk
• 300 g crème fraîche
• 100 g alpine cheese
• 100 g small black olives (pitted)
• butter (for the pan)
• flour (for the work surface)

Instructions

1. 1. Pour the flour into a large mixing bowl.
2. 2. Cut the butter into small cubes.
3. 3. Add the butter cubes to the flour along with the quark, salt, oregano, and thyme.
4. 4. Knead the dough with the dough hook of your hand mixer until it is smooth.
5. 5. Store the dough in a cool place for 30 minutes.
6. 6. Cut the turkey meat into thin strips.
7. 7. Pass the meat through the meat grinder with the coarse attachment.
8. 8. Pass the toast bread through the meat grinder as well.
9. 9. Wash the fennel and clean it thoroughly.
10. 10. Set aside the green fennel fronds.
11. 11. Slice the fennel into thin strips.
12. 12. Sauté the fennel strips in clarified butter.
13. 13. Season the fennel strips with salt and pepper.
14. 14. Add the white wine.
15. 15. Cook the fennel for 5 minutes over medium heat with a lid on.
16. 16. Peel the garlic.
17. 17. Press the garlic into the pan.
18. 18. Season the mixture again with salt and pepper.
19. 19. Remove the pan from the heat.
20. 20. Let the fennel mixture cool down slightly.
21. 21. Mix the meat with one whole egg, one egg yolk, and half of the crème fraîche.
22. 22. Season the meat mixture with salt and pepper.
23. 23. Fold the cooled fennel mixture into the meat mixture.
24. 24. Mix the remaining egg with the remaining crème fraîche.
25. 25. Salt and pepper the egg and crème fraîche mixture.
26. 26. Roll the dough out into a circle on a lightly floured surface.
27. 27. Place the dough in the greased tart pan.
28. 28. Press up a 3 cm high edge.
29. 29. Spread the meat mixture evenly over the dough base.
30. 30. Pour the egg and crème fraîche mixture over it.
31. 31. Sprinkle the quiche with cheese.
32. 32. Place olives on the quiche.
33. 33. Press the olives slightly into the quiche.
34. 34. Preheat the oven to 200 degrees (conventional heat or top/bottom heat, middle rack).
35. 35. Bake the quiche for 40 to 45 minutes.
36. 36. Garnish the finished quiche with the reserved fennel fronds before serving.

Nutrition per serving

• kcal: 678
• Protein: 41 g · Fett/Fat: 41 g · Carbs: 46 g