Quiche Lorraine

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

Press the dough evenly into a springform pan and gently prick the bottom all over with a fork.

Blind bake the crust in the oven at 200°C (400°F) for 15 minutes.

Season the chicken breast with smoked paprika, salt, pepper, and olive oil, and let it marinate for at least 3 hours.

Roast the marinated chicken in the oven until fully cooked through, then dice it into cubes.

Whisk together the egg, heavy cream, and cream cheese, then stir in the grated cheese and salt.

Arrange the diced chicken over the pre-baked crust and pour the egg mixture evenly over the top.