Turkey and Mushroom Quiche

For the dough, combine flour with salt and cold butter, rub into crumbs, add the egg and cold water, knead the dough, then wrap in plastic and chill in the fridge.

Dice the button mushrooms and sauté until golden brown. Brown the ground meat until all moisture has evaporated, then add salt, spices, spinach, and mushrooms, and cook for a couple of minutes.

For the custard, whisk together heavy cream, an egg, and salt, then stir in the cheese.

Roll out the dough on a flour-dusted surface, transfer to a tart pan, pierce the bottom, top with parchment paper and baking weights, and bake for 15 minutes at 375°F (190°C).