Turkey and fennel quiche

1. Wash and chop the fennel. Blanch for 10 minutes in boiling salted water. Drain well. Set aside.

2. Dice the turkey breasts. Sauté for 5 minutes in olive oil with the chopped onion. Add salt and pepper. Preheat the oven to 210°C (th. 7).

3. In a bowl, beat the eggs and cream. Add salt and pepper. Place the dough in a tart pan. Then distribute the drained fennel and meat.

4. Cover with the cream/egg mixture. Sprinkle with grated cheese.

5. Bake for 30 minutes. Serve with a mixed salad.

Photo credit: Sucré Salé