Start by making the shortcrust pastry. In a mixing bowl, combine flour, butter, and a pinch of salt, then mix until crumbly. Gradually add cold water until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 180°C (350°F). Roll out the chilled dough, fit it into a tart pan, prick with a fork, then cover with parchment paper and fill with weights. Bake for 15-20 minutes until lightly golden.

Cook diced chicken over medium heat until fully cooked, about 7-10 minutes. Remove chicken and set aside. Sauté chopped tomatoes for 3-4 minutes until softened. In a bowl, whisk eggs and cream, then add chicken and tomatoes, seasoning with salt and pepper.

Remove the pre-baked crust, take off parchment with weights, and pour the filling into the crust, spreading it evenly.

Bake the filled quiche for an additional 25-30 minutes until the filling is set and golden-brown on top.

Let the quiche cool for about 10 minutes before slicing. Serve warm or at room temperature, pairing with a fresh salad.