Prepare the savoury pie crust and line a 9-inch tart tin (deep) with the crust. trim the overhangs. rest the crust in the fridge till ready for baking.

Preheat the oven to 180 degrees C.

Line the crust with parchment and fill with weights (i use dried kidney beans). bake blind for 20 minutes, then remove the weights and bake for an additional 10 minutes till the crust is a light golden color.

While the crust is blind baking, prepare the filling. in a skillet, melt a small knob of butter and add a dash of olive oil too (to prevent the butter from burning).

Saute the garlic and onion over a medium heat. when the onions are caramelized, add the chopped spinach (defrosted and water squeezed out thoroughly) and stir.

When the spinach is wilted, add the chopped rotisserie chicken and mix well. season with salt and pepper. set aside.

In a large bowl, crack open the eggs. add the milk and cream and whisk well till combined. add the dijon mustard, paprika, salt and pepper. mix well.

To assemble, place a layer of half the cheese on the bottom of the pre-baked crust. add the filling and the remaining cheese on top. pour the custard mixture over the filling.

Bake the quiche at 180 degrees for 30 to 40 minutes, till the edges are set and the center is still a bit wobbly.

At this stage sprinkle the extra cheese on top and bake till the cheese is melted and golden.

Take it out of the oven and let it rest for 10 minutes before serving. tuck in!!