Turkey and Mushroom Quiche (Quiche à la dinde et aux champignons) — Serves 6 (6 personnes)

Prep time : 20 minutes
Cook time : 40 minutes
Difficulty : Very easy
Cost (Coût): Budget-friendly

Ingredients (Ingrédients)

1. 1 shortcrust pastry (pâte brisée)

2. 200 g cooked turkey leftovers (restes de dinde cuite)

3. 250 g mushrooms, button mushrooms or chanterelles (champignons, champignons de Paris ou girolles)

4. 1 onion (oignon)

5. 30 g butter (beurre)

6. 3 eggs (œufs)

7. 200 ml crème fraîche (crème fraîche)

8. 100 ml milk (lait)

9. 100 g grated cheese, Comté or Gruyère (fromage râpé, comté ou gruyère)

10. Salt, pepper, ground nutmeg (sel, poivre, noix de muscade)

Preparation (Préparation)

1. Preheat the oven to 180°C (350°F). Unroll the shortcrust pastry into a tart pan and prick the base with a fork.

2. Clean the mushrooms and slice them. Thinly slice the onion. Sauté them in a pan with the butter until golden, and until the mushrooms’ water has evaporated.

3. Cut the cooked turkey into small pieces and add it to the mushroom-onion mixture to warm it slightly.

4. In a bowl, beat the eggs with the crème fraîche and milk. Season with salt, pepper, and a pinch of nutmeg.

5. Spread the turkey and mushroom mixture over the pastry base. Pour the egg mixture on top, then sprinkle with grated cheese.

6. Bake for 35 to 40 minutes, until the quiche is nicely golden.

7. Let it cool for a few minutes before serving.