Chicken and Cheese Quiche

Combine the flour with salt. Dice the cold butter and rub it into the flour until crumbly. Add the egg and quickly knead into a dough. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Dice the chicken and pan-fry until cooked through. Chop the onion and sauté separately. Grate the cheese.

Preheat the oven to 180°C (350°F). Grease the baking dish.

Roll out the dough, transfer it to the dish, and press it up the sides to form a crust. Prick the bottom with a fork. Blind bake for 10–12 minutes.

Spread the chicken and onion across the bottom of the crust, then top with the cheese.

Whisk the eggs with the heavy cream and season with spices. Pour the mixture over the filling.