Quiche Lorraine

Combine flour with a pinch of salt and cubed cold butter, rub the butter into the flour using your hands until crumbly, then pour in ice-water and knead into a dough. Press the dough evenly into a springform pan. Prick the base lightly with a fork. Blind bake the crust at 200°C (400°F) for 15 minutes.

For the filling, marinate the chicken breast in advance with smoked paprika, salt, pepper, and a tablespoon of olive oil, letting it marinate for at least 3 hours. Then, roast it in the oven until fully cooked. Dice the cooked chicken.