Ingredients :

• Kiri Cheese — This is what gives it that characteristic texture. Unlike grated Swiss cheese, Kiri doesn’t stretch — it melts into the mixture and creates small creamy pockets invisible to the eye but not to the palate. If you can’t find any, diced Saint-Môret or cream cheese works well.
• 0% Fat Plain Yogurt — It replaces heavy cream. Once cooked, the difference is almost imperceptible. Use the thickest one you have — a yogurt that is too liquid can make the mixture unstable and lengthen the cooking time.
• Lean Turkey Ham — Light and low in fat, it stands up well to heat without releasing water into the mixture. Store-bought ham cubes do the trick perfectly. Leftover cooked chicken breast cut into pieces also works great.
• Mustard — Spread directly onto the raw dough, it creates a thin barrier that protects the bottom from getting soggy and subtly enhances the whole dish. Use one level tablespoon, no more — otherwise, it will overpower everything else.