Light Turkey Ham and Kiri Quiche | Page 2

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Servings

6 servings

It’s a weekday evening, 7 PM, and you really don’t want to think. The fridge contains three eggs, a bit of yogurt, and two Kiri portions forgotten since Friday. This quiche is made exactly for those evenings.

Final result — Light turkey ham and Kiri quiche, golden brown and ready to be shared.

Straight out of the oven, the surface is slightly domed, warm honey in color, with a few amber spots where the yogurt caught the heat. The knife glides through without resistance. Inside, it’s foamy, almost like a soufflé, with pieces of turkey ham standing out in pale pink against a cream background. The smell of nutmeg rises gently, discreet and warm, just right.

Why you’ll love this recipe

✓15 minutes of prep time, for real : No marketing exaggeration. You open the packages, beat the eggs, and pour. No special technique, no mastery required.

✓The yogurt replaces the cream without being noticed : The texture remains soft, almost silky. You don’t notice the difference on the plate, but you feel it afterward — much lighter.

✓It can be made the day before : Reheated for 10 minutes the next day, it’s often better. The flavors have had time to blend and the texture firms up just enough.

✓Very little washing up : A mixing bowl, a fork, the mold. That’s it. No béchamel pan to scrub, no electric whisk to take apart.

Ingredient Notes

Yogurt, Kiri, turkey ham, eggs, mustard: everything you need for a light and tasty quiche.

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.

The dough, no fuss

Unroll your dough into the mold — no need to knead it, let it rest, or anything. It goes from the package straight to the bottom of the pan. Prick the bottom generously with a fork to prevent bubbles from lifting the filling during baking. Then the mustard: one tablespoon spread in a thin layer over the entire surface. You barely smell the vinegar as you spread it. That’s it for the base. Simple.

The mixture in five minutes

In a large mixing bowl, crack the three eggs. Pour in the yogurt, then the skimmed milk. Beat everything with a fork — no need for a mixer — until the mixture is homogeneous and slightly foamy on the surface. Add a small amount of salt, as the ham and Kiri are already salty. Add pepper and a good pinch of grated nutmeg. You won’t explicitly taste this spice in the final result, but without it, something is missing — a round, background warmth. Cut the Kiri portions into small irregular cubes and spread them on the tart base with the turkey ham cubes, then gently pour the mixture over the top.

The oven does the rest

Bake at 180°C in a preheated oven on the middle shelf. 30 to 35 minutes, without opening. Around 25 minutes, you’ll hear a slight crackling and the smell of baked dough fills the kitchen — that’s a good sign. The surface should be firm to the touch, slightly domed in the center, with a uniform light caramel color. If it still wobbles when you gently shake the mold, give it five more minutes. Remove from the oven and let it rest for at least ten minutes before slicing — otherwise, the slices will fall apart.

Tips & Tricks

Don’t salt the mixture before tasting it with a fork: the turkey ham and Kiri already bring salt, sometimes a lot depending on the brand. You could even skip the salt entirely.
For a crispy bottom, preheat your baking tray empty and place the mold directly on it when baking. The heat from below cooks the dough before the moisture from the filling can soak it — it really makes a difference.
You can slide thin slices of zucchini or some sliced mushrooms in with the ham without changing anything else. The baking process naturally absorbs their water.

Close-up — Melting and silky interior with pieces of ham and well-integrated Kiri pockets.

FAQs

Can I prepare this quiche the day before?

Yes, and it’s even recommended. Once cooled, cover it and put it in the refrigerator. The next day, 10 to 15 minutes at 160°C is enough to reheat it — the flavors are more integrated and the texture holds better than on the first day.

Is Kiri cheese absolutely necessary?

No, but it provides something special: small creamy pockets that melt into the mixture without making it stringy. You can replace it with cream cheese like Saint-Môret or ricotta in equivalent portions.

Why is the quiche still wobbly after 35 minutes of cooking?

Why you’ll love this recipe

Ingredient Notes

The dough, no fuss

The mixture in five minutes

The oven does the rest

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