Chicken Quiche

Gather the ingredients.

Pulse the flour, butter, and salt together until you have pea-sized crumbs. Gradually add in the ice water until the dough forms soft crumbs that you can squeeze together to form dough.

Form the dough into a large disk, wrap in plastic wrap and place in the refrigerator for at least 20 minutes or up to 3 days.

Gather the ingredients. Preheat the oven to 400F.

On a well-floured, clean surface, roll out the pastry dough into a large circle, about 16 inches across.

Roll up the pie dough and lay it over the top of a 9 inch springform pan. Press the dough into the bottom of the pan and the sides. Prick the bottom of the crust with a fork a few times.

Place a large piece of parchment over the top of the pan. Press it into the pan and pour the pie weights on top of the parchment to completely weigh it down.

Bake in the oven for 15 minutes or until lightly golden. Remove the pie weights and parchment paper and place the crust back in the oven for another five minutes.

Lower the oven temperature to 350F. Whisk together the eggs, heavy cream, and milk until completely combined and smooth. Fold in the chicken, Gruyere cheese, onion, salt, pepper, and parsley.

Pour the custard into the cooled pie crust and bake for about 30 minutes or until lightly golden and puffed. You can check for doneness by inserting a knife into the center. If it comes out clean, then it's done. If the top of the quiche looks mostly firm, this is also an indication that it is done and you don't have to agitate the quiche, which reduces its puffiness.

Remove the springform ring and cut and serve immediately!