Quiche Lorraine

Combine the flour with a pinch of salt and diced cold butter, rub the butter into the flour with your hands until crumbly, pour in the ice water, and knead the dough.

Press the dough evenly into a springform pan. Prick the dough gently all over with a fork.

Bake the crust at 200°C for 15 minutes.

For the filling, marinate the chicken breast in advance with smoked paprika, salt, pepper, and 1 tbsp of olive oil, letting it marinate for at least 3 hours.

Then roast it in the oven until fully cooked through.

Dice the cooked chicken and finely chop the green onions.

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

Arrange the filling over the pre-baked crust and pour the egg mixture over it.