Prepare the tart shell dough by combining flour, icing sugar, salt, and chilled butter.

Rub the butter into the dry ingredients until it resembles a sandy texture.

Add one egg and bring the dough together. Wrap and refrigerate overnight.

Roll out the dough and place it into a 6-inch pie tin, pressing against the base and walls.

Freeze the pie tin for 30 minutes.

Remove from freezer, cut off excess dough, prick the pastry with a fork.

Bake at 180°C for 20-25 minutes, until golden brown. Let cool.

For the chicken filling, sauté chopped onion and garlic in oil until softened.

Add chicken pieces and cook until tender.

Stir in basil, oregano, thyme, red chili flakes, and salt. Cook for 5 more minutes.

Let the chicken mixture cool.

For the custard, whisk eggs and milk with salt and pepper.

Place the chicken filling into the cooled tart shell.

Pour the custard over the filling.

Cover with aluminum foil and bake at 160°C for 20 minutes.

Serve the quiche warm with a salad.