Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
• Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
• On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
• In a separate bowl, whisk together the eggs, heavy cream, and milk. Season with salt and pepper.
• Scatter the cooked chicken, cheddar cheese, and chopped onion evenly over the bottom of the pie crust.
• Pour the egg mixture over the chicken and cheese.
• Bake for 40-50 minutes, or until the quiche is set and the top is golden brown. A knife inserted near the center should come out clean.
• Let the quiche cool for 10 minutes before slicing and serving.