Chicken and Mushroom Quiche

Rub the butter into the flour until it resembles coarse crumbs. Add the egg, salt, and sugar, and knead into a dough. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.

Sauté the pancetta or bacon until golden and crisp, add the chopped onion and garlic, and cook for 2-3 minutes.

Add the mushrooms and bite-sized pieces of chicken thigh. Season with salt and pepper and cook until done. Let the filling cool, then toss with the grated cheese.

Roll out the dough, fit it into a tart pan, and flute the edges. Prick the bottom with a fork and blind bake for 10 minutes at 180°C (350°F).

Spread the filling over the pre-baked crust. Whisk together the eggs, heavy cream, and salt, then pour the mixture evenly over the quiche.